This warm and creamy soup is true comfort food. Alongside its excellent nutritional properties, it features a delightful Middle Eastern touch with za’atar. Try my Sweet Potato and Artichoke Soup for a wholesome and flavourful dish!
Let’s take a closer look at the ingredients!
Sweet potatoes, often mistaken for regular potatoes, are actually quite different in both taste and nutritional value. Naturally sweet, they have a lower glycaemic index than regular potatoes, are rich in fibre, and contain a large amount of beta-carotene, ideal for boosting the immune system.
Artichokes, with their delicately bitter flavour, perfectly complement the soup by providing valuable fibre, inulin, and antioxidants, promoting digestive health and intestinal well-being.
What is za’atar? It’s an aromatic spice blend typical of Middle Eastern cuisine, traditionally made with thyme, oregano, sumac, and sesame seeds. In my version, I’ve replaced oregano with pumpkin seeds to create a more nutritionally interesting combination, thanks to their healthy fats.
Sumac is a bright red spice with a fresh, slightly citrusy flavour. It’s made from the dried and ground berries of the Rhus coriaria plant, native to the Mediterranean and Middle Eastern regions. Just a touch is enough to create the perfect balance between tradition and creativity!
Fancy more soups? Try the Chestnut and Grass Pea Soup.
Sweet potato and artichoke soup with za’atar
7g carbohydrates per 100g
Ingredients for 4-6 servings
- 1 lt ca. vegetable stock* or water
- 8 cleaned artichokes (approximately 600 g)
- 2 sweet potatoes (approximately 500 g)
- 1 shallot (approximately 30 g)
- Extra virgin olive oil
- Salt and pepper
Ingredients for za’atar
- 2 tablespoons pumpkin seeds
- 2 teaspoons sesame seeds
- 1 teaspoon dried thyme
- 1 teaspoon sumac
- ½ teaspoon salt
- Extra virgin olive oil
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Finely chop the shallot and sauté it in a saucepan with a drizzle of olive oil. Add the artichokes cut into wedges and the cubed sweet potato. Let them sauté for a few minutes, then cover with water or vegetable stock and cook for about 30 minutes or until the artichokes are perfectly tender.
- Blend everything until smooth and adjust with salt and pepper to taste.
- Prepare the za’atar. Toast the pumpkin seeds in a non-stick pan with a tablespoon of olive oil. Add the other ingredients and let them sauté for a few minutes, then set aside.
- Serve the soup with a spoonful of za’atar.
