The Soup Kid

For the love of soup

Artichoke and Quinoa Soup


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Artichokes are great. Quinoa is great. Naturally, an artichoke and quinoa soup combo seemed beyond great.  Enticed by the potential earthy goodness, the stubborn and mysterious artichoke still left me feeling apprehensive. Working with the thistle did prove arduous but ultimately resulted in a pretty kickass soup. Props to Adam Reid and his book New Flavors for Soup for the recipe.


Pretty much cleaned out Hannaford’s supply of artichokes for this one.

Notes From the Trenches: I made this soup in July1, but artichokes are at their peak between March and May. Even if artichokes are available off-season, you’ll be better off cooking up this soup when they’re at their best .  Remember, do as I say, not as I do.


A pile of artichokes, cause why not…

Fill a large bowl with water and add the juice of 1/2 lemon. Cut off the stem of each artichoke flush with the bottom. Snap off the outer leaves until you reach the tender inner leaves. Then cut off the top third of the artichoke.  As you work, add the trimmed artichokes to the lemon water.2

In a large pot with a steamer basket, bring 2-3 inches of water to a boil over medium-high heat. Place the artichokes in the steamer. Cover and cook until the bottoms are tender when pierced with a knife, 35-40 minutes.


Not too pretty… they weren’t really in season and I waited too long to soak them in the lemon water.  Also, lacked the proper size steamer basket so I couldn’t add as  much water as I should have.

Drain upside down on paper towels until cool.  Pull off the leaves from each artichoke and cut out the chokes.3 Finely chop the hearts.

In a large pot, melt the butter over medium heat.  Add the onion and saute until softened, about 5 minutes.  Next, add the chopped green garlic bottoms and cook until fragrant, 3-4 minutes.  Now add the thyme, broth, and your chopped artichokes before raising the heat to high and bringing to a boil. Once a boil has been reached, reduce the heat to low, cover, and simmer for about 10 minutes to blend the flavors and facilitate the soup magic.


Almost there!

After simmering, puree half of the mixture in a blender and return to the pot.4 Add the quinoa and 1.5 tsp salt, and season with pepper.  Allow some more soup magic to happen over medium-low heat until heated through, about 10 minutes.

Now you’re finally ready to ladel your creation into bowls, sprinkle with pepper and green garlic tops, and serve!


mmmmm soup!


  •  Juice of 1/2 lemon
  • 12 artichokes
  • 2 Tbsp unsalted butter
  • 1 yellow onion, finelydiced
  • 4 heads green garlic, white and pale green bottoms finely chopped, tender green tops thinly sliced
  • 1/2 tsp minced thyme
  • 6 cups chicken broth
  • 3/4 cup quinoa, cooked
  • Salt and freshly ground pepper
  • Extra-virgin olive oil for serving

  1. don’t ask why I’m posting this in October []
  2. My apologies for no image for this step. Gotta step up my photo game. []
  3. This process baffled me for the longest time. If you’re having trouble, this video may help. Maybe… []
  4. Again, sorry for the lack of a sweet blending action shot! []
  • Dos

    Maybe the worst soup I have ever had the displeasure of digesting. Soup kid? More like the give me the poops kid! I’ll stick to Campbell’s chunky!


  • Bryce Palmer

    Update this blog already

  • Swag monster

    soup suks

    • TheSoupKid

      People like you are the reason I’m getting out of the soup game…

  • Swag monster

    burrito cats are where its at

  • Swag monster


  • Swag monster

    Nah man don’t quit soup, times are tough but don’t let me artiCHOKE the life out of your calling… See what I did there?
    Ps. Brendan suks!