Zeytinyağlı Enginar Çorbası

Zeytinyağlı Enginar Çorbası is a light and flavorful Turkish artichoke soup enriched with olive oil and fresh vegetables. This vegan dish is perfect for a comforting meal, showcasing the delicate taste of artichokes complemented by the freshness of herbs.

Ingredients

• Artichokes - 200 grams, cleaned and chopped
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Carrot - 1 medium, diced
• Potato - 1 medium, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 milliliters
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh dill - 2 tablespoons, chopped

Steps

1. In a pot, heat the olive oil over medium heat and sauté the chopped onion until translucent.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Stir in the diced carrot and potato, cooking for about 5 minutes until slightly softened.
4. Add the chopped artichokes and mix well, cooking for another 3 minutes.
5. Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat and let it simmer for 15 minutes until all vegetables are tender.
6. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
7. Stir in the lemon juice, salt, and black pepper to taste.
8. Serve hot, garnished with fresh dill.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from artichokes and vegetables.
• High in dietary fiber, promoting digestive health.

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