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Lemony Tuscan Artichoke Soup
Ingredients
  • 2 Tbsps extra-virgin olive oil, avocado oil, unrefined organic coconut oil, or ghee
  • 1 large yellow onion, diced
  • 4 ribs celery, sliced
  • 4 medium carrots, peeled and sliced
  • 4 fresh garlic cloves, chopped
  • large pinch red pepper flakes
  • 4 medium potatoes, peeled and diced into ½ inch cubes
  • 2 x 14 oz jars artichoke hearts, drained
  • ½ cup sun-dried tomatoes, chopped
  • 2 Tbsps capers, drained
  • 6 cups chicken bone broth
  • 2 cups milk of choice
  • ¼ cup Arrowroot powder, gluten-free flour, or cornstarch
  • 2 Tbsps fresh lemon juice
  • 2 tsp lemon zest
  • sea salt and black pepper, to taste
  • 4 cups freshly chopped kale or spinach
  • subheading: optional toppings:
  • freshly grated Parmesan cheese
  • lemon wedges
  • red pepper flakes
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