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On the table: Artichoke & Roasted Garlic Soup

The Health-Giving Cookbook by Susan G. Farkas OMD

presented by Wizo.

Health-Giving Notes

As legend has it, the artichoke was created when the smitten Greek god, Zeus, turned his object of affection into a thistle after being rejected. Despite what many would consider being a prickly beginning, the ancients revered the artichoke as full of health benefits, using it as an aphrodisiac, diuretic, and breath freshener. Artichokes have also long been used to detoxify the body, improve the liver's health, and aid in digestive issues. The deep flavor of the artichoke ma es this recipe satisfying and enjoyable.

Artichoke & Roasted Garlic Soup RECIPE


• 2 cups water-packed artichoke hearts, rinsed and drained

or 1/ 10-oz package frozen artichoke hearts, thawed

• 1 tablespoon first cold press olive oil

• 2 tablespoons organic butter or ghee

• 2 medium leeks, white parts chopped (2 cups)

• 1 head of garlic, -top cut off- and excess papery skin removed

• 1 large all-purpose potato, peeled and diced (optional)

• 1 stalk celery, chopped

• 4 cups reduced-sodium vegetable broth

• 2 tablespoons lemon juice


Place garlic on a large sheet of aluminum foil and drizzle with one tablespoon olive oil and one teaspoon each of the salt and pepper.

Close the foil around the garlic. Leave a space between the top and the foil, and place it on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes.

Remove, cool it, and squeeze out garlic into a bowl.

To make the soup, add olive oil and butter to the soup pot and place over medium heat.

Add leeks and celery. Cook for about 4 minutes and add the roasted garlic, Garlic cream, and potato. Cook for four additional minutes, stirring often and Regulating heat, so vegetables soften but don't brown.

Coarsely chop artichokes and add to the pot along with the stock.

Reduce heat to maintain a simmer and cook 15 to 20 minutes or until vegetables are tender—puree with an immersion blender. Add the lemon juice. Add salt and pepper to taste.

Top soup with lemon Dill & Walnut Pesto


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All proceeds will benefit disadvantaged Israeli Youth at the WIZO NachlatYehuda School and Youth Village in Israel.