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Anginarosoupa: Artichoke & Celeriac Soup

Anginarosoupa: Artichoke & Celeriac Soup

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Anginarosoupa, is a healthy and delicious Artichoke and Celeriac soup made from fresh artichokes, onions, garlic, celery and many other vegetable.

The fish and Greek yoghurt are optional, so if you leave them out the dish is vegan.

Artichoke Celeriac Soup image

This year was so cold that I cannot remember any other year making so many soups.

We usually stick to the traditional ones like Chicken and Rice Avgolemono, Trahanas, Hortosoupa, Kreatosoupa, or Psarosoupa.

Except for hortosoupa all the remaining are not allowed in a gallbladder diet.

After seeing the list of what my husband could eat, when I went to “Laiki” ,  our Farmers’ Market on Tuesday, I bought some artichokes, celeriac, courgettes, carrots, beetroots, potatoes, red onions, parsely, dill, lemons,  tomatoes, cucumbers, lettuce, apples, pears, kiwis and oranges.

Vegetable soups would surely be included in his menu and  this week only, I made two new soups.

cleaning artichokes image

Celeriac is a root vegetable, which I have used before but never posted about it yet.

The most common Greek dish is Chirino me Selinoriza (Pork with Celeriac).

As I said in previous post I read a lot of articles about certain vegetables which should be added to a Gallbladder Diet and artichokes, celeriac and beetroots were among them.

Celeriac root image

If you have never cleaned a celeriac root before you can see it in a previous post of mine.

Celeriac contains no cholesterol or fat and provides an excellent source of dietary fiber.

Because of its taste and consistency, it is also a flavorful additional to meals that require lower calories or certain dietary restrictions.  

The same applies for artichokes as well, so I decided to combine them, leaving the beetroots for another recipe.

The first soup I made is one is my own creation.

The main ingredients I used were artichokes and celeriac but I did enrich it buy adding some more ingredients as well.

The celeriac was quite big so I used only half of it and wrapped the other in cling film to be used in another recipe.

In order to make a soup more filling I usually add some rice or tiny pasta (without eggs) called astraki (star shaped) or peponaki (resembling the seeds of melon).

I asked my husband what he preferred and he chose rice.

My husband doesn’t like pureed soups, so when the soup was almost ready and before adding the rice I added some of the boiled potato, courgette and carrots in a food processor together with some extra water about 1/2 cup and mashed it and put it back in the pot to make it more creamy but still having chunks of all the vegetables.

The previous day I made some Baked Fish for him and there was some leftover.  It was quite a lot, so I removed the skin and all the bones and added it to the soup together with the rice.

This is optional but I made good use of it as it is a pity to waste anything.

However, if you do not have leftover cooked fish, you can add raw filleted and boneless fish to cook with the rice.

Although this soup did not contain any spices but merely just a little bit of salt, I must say that this soup was delicious and he loved it.

Personally I had two plates and believe me I wanted more.  If you love artichokes you must try this soup.

The celeriac has a subtle, celery-like flavour, with nutty overtones which matched perfectly with the sweet artichokes.

The dish is vegan and the addition of Greek yoghurt and fish which are mentioned in the recipe are optional.

Although the Greek yoghurt was only 2% fat and a teaspoon in his soup would not matter, this is again something my husband does not like adding in his soups.

I added some in mine with some grated black pepper on top and it was one of the best soups I ever ate.

Collage Artichoke Celeriac Soup

Other Artichoke Recipes

Here are a few more ideas how to cook artichokes.

Artichoke Celeriac Soup picture

Disclaimer:   I’m not a doctor, I’m not a surgeon and I’m not a dietician.  Each person may have different symptoms, so please consult your doctor before following this diet.

Recipes adapted for Gallbadder Diet:

Gallbladder Diet

Makaronia me Kima (spaghetti with Meat Sauce)

Milokopi (Bearded Umbrine) with Roasted Vegetables

Chicken Burgers

Pumpkin-Potato Puree

Vegan Borscht

Artichoke Celeriac Soup image

Anginarosoupa: Artichoke & Celeriac Soup

Yield: 6
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes

Anginarosoupa, is a healthy and delicious Artichoke and Celeriac soup made from fresh artichokes, onions, garlic, celery and many other vegetable. The fish and Greek yoghurt are optional, so if you leave them out the dish is vegan.

Ingredients

  • 2 artichoke hearts and stem
  • 1/2 celeriac root (250 grams before peeling)
  • ¼ of a medium onion, finely chopped
  • ½ clove garlic, finely chopped
  • 1 potato, cubed
  • 1 carrot, cut into thin slices
  • 4 courgettes, cut into thin slices
  • 1 small ripe tomato peeled, finely chopped or blended
  • 2 tablespoons olive oil
  • 6 + 1/2 cups water
  • Juice of 1/2 lemon (2 - 3 tbsp)
  • 1 tsp salt
  • 1/3 cup Carolina rice (or other soup rice)
  • 1 tsp low fat Greek yoghurt per plate (optional)
  • About ¼ kilo milokopi (shi drum) or other filleted fish (optional)
  • Parsley to serve

Instructions

Directions:

Add the 6 cups of water in a large bowl and squeeze half a lemon.  Peel and wash the vegetables and leave the vegetables which oxidize (artichokes, celeriac and potato) last.

See how to clean / trim artichokes here.

See how to clean celeriac here.

Cut all the vegetables in small pieces.

Heat the olive oil in a large pot. Over medium-low heat, sauté the onions, and garlic for 5 minutes, stirring occasionally, until translucent.  

Add all the vegetables together with the water.  Bring to a boil and add salt. Cover the pot, lower heat and simmer until all the vegetables are soft, about 1 hour.

In a food processor add some of the boiled vegetables together with half cup cold water and purée. Return to the pot and add the rice and fish and cook for twenty  more minutes, mixing every now and then.

When ready to serve, heat the soup and mix in one teaspoon Greek yoghurt for each plate of soup and a sprinkle of parsley.

For those not on a diet some freshly grated black pepper on top is a wonderful addition.

Notes

The fish and Greek yoghurt are optional, so if you leave them out the dish is vegan.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 366Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 97mgSodium 684mgCarbohydrates 24gFiber 4gSugar 10gProtein 48g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

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Collage Anginarosoupa Artichoke & Celeriac Soup image

Kopiaste and Kali Orexi,

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Julidarma

Tuesday 29th of January 2013

Wow nice soup. Thanks for your posting, it looks very useful to overcome the cold and fever problems

Jannet

Monday 16th of April 2012

Thanks for sharing information about this soup and celeriac .These are looking very delicious and hope would be good in taste too.

Mark

Tuesday 3rd of April 2012

I like celeriac and I think that I would love this dish, first thing I love artichokes, just plain, but in a soup much better.

Mary

Sunday 25th of March 2012

Ivy, this looks really good, with a nice variety of vegetables. I've never used artichoke hearts in soup, I'll have to try that soon.

Peter G

Thursday 22nd of March 2012

Nice and healthy Ivy! I love how you added the leftover fish. And you've inspired me to use celeriac again! Thank you.

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