Photography: Dean Wilmot

By Mandy Sinclair

Serving size: Serves 4
Cuisine type: Italian, Modern Australian, Western European
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI
Course: Entree, Lunch
Favourite flavours: Soup

Artichoke and potato soup

INGREDIENTS

1 tablespoon oil
1 onion, chopped
600g potatoes, peeled, chopped
3 cups (750ml) reduced-salt chicken stock
400g can artichoke hearts, drained, chopped
2 garlic cloves, sliced
2 tablespoons chopped parsley

kJ 735, fat 5g, sat fat 1g.

METHOD

1. Heat oil in a large saucepan on medium. Cook onion for 3 minutes, until beginning to soften. Add potato, stock and 3 cups water and bring to boil. Reduce heat, add artichoke and garlic and simmer for 30 minutes, until potato is very soft.

2. Set aside to cool slightly before placing in a food processor or blender to puree. Return to saucepan and reheat on low. Serve soup topped with parsley.