In a large stock pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 diced large yellow onion, 2 sliced celery stalks, and 2 sliced carrots. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Next, stir in 2 diced medium potatoes, 1 can of drained artichoke hearts, ½ cup of chopped sun-dried tomatoes, and 2 tablespoons of drained capers. Pour in 4 cups of chicken bone broth or vegetable broth, and bring the mixture to a gentle boil over medium-high heat.

Whisk 2 tablespoons of arrowroot powder with 1 cup of your choice of milk until smooth. Once the soup reaches a boil, slowly stir in the arrowroot-milk mixture. Keep stirring for about 5 minutes until the soup thickens slightly.

Fold in 2 cups of freshly chopped kale or spinach into the delicious soup and squeeze in the juice of 1 lemon, then add the zest from the same lemon. Season generously with sea salt and black pepper to taste.

Ladle the hot soup into bowls, garnishing each serving with freshly grated Parmesan cheese, optional lemon wedges, and a sprinkle of red pepper flakes. Serve immediately.