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Chinese Artichoke Soup in a pot.
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5 from 1 vote

Chinese Artichoke Soup

Chinese Artichoke Soup is wonderfully light, which makes it the perfect choice to serve on weeknights. Plus, you'll only need 5 ingredients to make it!
Prep Time20 minutes
Cook Time20 minutes
Stock Making Time3 hours 17 minutes
Total Time3 hours 57 minutes
Course: Breakfast, Dinner, Lunch, Side Dish, Soup
Cuisine: Asian, Cantonese
Servings: 10
Calories: 114kcal
Author: Jeannette

Equipment

  • vegetable peeler

Ingredients

  • 3 artichokes
  • 2 carrots
  • 2 1/2 L / 10 1/2 US cup chicken and pork stock
  • 1 tsp salt (or to taste)
  • 1 tbsp chicken bouillon powder

Instructions

  • Bring the stock to a low simmer as you prepare the artichokes. Separate the artichoke's stem from the bulb.
  • Divide the removed stem into segments roughly 5cm (2") long.
  • Peel the outer layer of the cut stems. This will help to remove the tough parts of the vegetable.
  • Halve the bulb.
  • Halve each half so you end up with each artichoke bulb cut into quarters.
  • Optional: Grandma likes to cut off the artichoke's choke (the fuzzy part), but Dad leaves it on. You can do whichever suits your preference.
  • Peel then cut the carrots into chunks approximately 4cm (1.6") long.
  • Season the chicken and pork stock with the salt and chicken bouillon powder, then bring it to a boil. Add the carrots and artichoke in.
  • Let the soup simmer on a low-medium heat for a minimum of 20 minutes or until the artichokes and carrots have softened.
  • Serve hot as is!

Notes

  • Use fresh artichokes. For the freshest taste and most nutrients, opt for the unprocessed option from fruit and vegetable markets.
  • Season from the beginning. This will help the savoriness develop for longer.
  • Include a meat in the broth. Options like pork ribs or chicken drumsticks not only adds extra flavor, but are great to eat as well.
  • We use fresh artichokes for this recipe, but if you can't find any then there are canned or frozen ones available in stores. Avoid the canned version because they're slightly tangy and appropriate for salads. Frozen ones are more suitable as a substitute, but the texture will be much softer.
  • For the stock, you can make your own or buy ready-made ones from the shops. They're usually sold in metal cans and can be used instantly.

Nutrition

Calories: 114kcal | Carbohydrates: 14g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 754mg | Potassium: 445mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2051IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg