Leek and artichoke soup

If you don’t typically think of soup as a high-fiber choice ― think again! This recipe will keep you feeling full and satisfied from the fiber in the leeks and artichokes.

Ingredients

2 tablespoons extra-virgin olive oil
2 cups chopped leeks
6 cloves garlic, minced
2 cups low-sodium vegetable broth
1 pound frozen artichoke hearts
2 medium potatoes, peeled and cut into 1-inch cubes
6 sprigs fresh thyme
2 cups water
1 tablespoon fresh lime juice
6 tablespoons basil pesto

Directions

1. In a large saucepan, heat oil over medium heat. Add leeks and garlic. Sauté for 3 to 5 minutes or until leeks appear clear.
2. Add broth, artichokes, potatoes, thyme and water. Cover and bring to a boil. Turn heat down to medium-low and simmer for 20 to 25 minutes, partially covered. The potatoes should be tender.
3. Remove the sprigs of thyme, remove the leaves and place them back in the saucepan. (You can throw away the stems.) Transfer soup to a blender or food processor. Blend until smooth. Add lime juice and pulse 3 to 5 times or until well-blended.
4. Serve warm in bowls garnished with 1 tablespoon pesto in each.

Makes 6 servings

Carb choices per serving: 2