Creamy Spinach and Artichoke Soup
Creamy Spinach and Artichoke Soup is a classic for a reason. It's rich, flavorful, and comforting, making it perfect for a cold winter's day. This recipe is a bit lighter than traditional versions, using almond milk instead of heavy cream and nutritional yeast instead of Parmesan cheese. But don't worry, it's still just as creamy and satisfying.
Spinach and artichoke soup is said to have originated in the early 1900s at a restaurant in Monterey, California. The original recipe was made with fresh spinach and artichoke hearts, but over time, frozen spinach and canned artichoke hearts became more common ingredients. Today, spinach and artichoke soup is a popular dish all over the world, and there are many different variations on the original recipe. This recipe is a simple and easy-to-follow version that uses ingredients that are readily available at most grocery stores.
Creamy Spinach and Artichoke Soup Creamy Spinach and Artichoke Soup Creamy Spinach and Artichoke Soup Creamy Spinach and Artichoke Soup
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 4 cups vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Stir in the spinach, artichoke hearts, vegetable broth, almond milk, and nutritional yeast.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
  6. Puree the soup with an immersion blender or in a regular blender until smooth.
  7. Season with salt and pepper to taste.
  8. Serve hot.
Why It Works
  • Using frozen spinach and canned artichoke hearts makes this recipe quick and easy to prepare.
  • Almond milk and nutritional yeast add a creamy and cheesy flavor without adding a lot of fat or calories.
  • Pureeing the soup with an immersion blender or in a regular blender gives it a smooth and velvety texture.