Artichoke Tomato Soup with Sautéed Lamb and Wild Garlic

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Artichoke Tomato Soup with Sautéed Lamb and Wild Garlic
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Health Score:
84 / 100
30 min.
ready in 1 hr 45 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie302 cal.(14 %)
Protein26 g(27 %)
Fat15 g(13 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage17.9 g(60 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K9.3 μg(16 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin12.6 mg(105 %)
Vitamin B₆0.4 mg(29 %)
Folate157 μg(52 %)
Pantothenic acid1.3 mg(22 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C43 mg(45 %)
Potassium1,178 mg(29 %)
Calcium118 mg(12 %)
Magnesium84 mg(28 %)
Iron4.7 mg(31 %)
Iodine13 μg(7 %)
Zinc3.9 mg(49 %)
Saturated fatty acids4.5 g
Uric acid322 mg
Cholesterol71 mg
Complete sugar8 g


2 Artichoke
1 lemon (juice)
1 onion
1 garlic clove
3 Tbsps olive oil
1 Tbsp Tomato paste
150 milliliters dry white wine
4 Tomatoes
800 milliliters Vegetable broth
1 handful Wild garlic
1 Tbsp butter
400 grams Lamb fillet
How healthy are the main ingredients?
olive oilTomato pasteArtichokelemononiongarlic clove

Preparation steps


Break the stems of the artichokes from the flower head and cut off the bottoms. Remove the outer leaves from the artichokes and with a spoon, scrape out the choke from the artichoke hearts. Place the lemon juice in a bowl with cold water. Cut the hearts into strips and place in the bowl with the lemon water. Peel the stems and cut into pieces and set aside with the leaves.

Peel and dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan and saute the onion, garlic and artichoke leaves and stems until the onion is translucent. Add the tomato puree and pour in the wine. Rinse and core the tomatoes and cut into pieces. Add to the pan along with the broth, season with salt and pepper, cover and simmer over low heat, stirring occasionally, about 1 hour. Pass the soup through a food mill, adding a little broth if necessary.


Wash the wild garlic and pluck from the stems. Heat the butter in a skillet and sauté briefly. Set aside 8 leaves for garnish, chop the rest and add to the soup. Season with salt and pepper. Place the artichoke hearts and stems in the soup and simmer until tender, about 5 minutes.


Rinse the lamb, pat dry and season with salt and pepper. Heat the remaining oil in a skillet and saute the lamb on all sides until pink in the center, 3-4 minutes.


Pour the soup into bowls, slice the lamb and serve garnished with the remaining wild garlic.