Creamy Spinach and Artichoke Soup

This creamy spinach and artichoke soup is the perfect comfort food for a cold winter day. It's made with a rich and flavorful chicken broth, fresh spinach, and artichoke hearts, and topped with a sprinkling of Parmesan cheese. The soup is also gluten-free and can be made vegan by using vegetable broth and vegan Parmesan cheese.

Creamy spinach and artichoke soup is a classic dish that has been enjoyed for centuries. The earliest recorded recipes for the soup date back to the 16th century, and it is believed to have originated in Italy. The soup was originally made with fresh spinach and artichoke hearts, but over time, canned spinach and artichoke hearts became more popular. Today, creamy spinach and artichoke soup is a popular dish all over the world.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup unsweetened almond milk
• 1 cup chopped fresh spinach
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic and cook for 1 minute more.
4. Stir in the chicken broth, almond milk, spinach, and artichoke hearts.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add the Parmesan cheese and salt and pepper to taste.
7. Serve hot.

Why It Works

• The use of chicken broth gives the soup a rich and flavorful base.
• The fresh spinach adds a pop of color and nutrients to the soup.
• The artichoke hearts add a unique and slightly briny flavor to the soup.
• The Parmesan cheese adds a touch of creaminess and richness to the soup.
• The soup is gluten-free and can be made vegan by using vegetable broth and vegan Parmesan cheese.