Creamy Spinach and Artichoke Bisque
This creamy spinach and artichoke bisque is the perfect comfort food for a cold winter night. It's packed with flavor, thanks to the sautéed onions and garlic, and the creamy coconut milk adds a rich and velvety texture. The addition of nutritional yeast gives the soup a cheesy flavor without the use of dairy, making it a great option for vegans and vegetarians. Serve with a side of crusty bread for dipping and you've got a meal that will warm you up from the inside out.
The origins of spinach and artichoke dip are shrouded in mystery, but one thing is for sure: it's a delicious and popular appetizer. The earliest known recipe for spinach and artichoke dip appeared in a 1950s cookbook, but it's likely that the dish was invented much earlier. One theory is that spinach and artichoke dip was created by Italian immigrants in the United States. Spinach and artichokes are both common ingredients in Italian cuisine, and the creamy texture of the dip is reminiscent of Italian sauces. Another theory is that spinach and artichoke dip was invented by a chef in California in the 1960s. Whatever its origins, spinach and artichoke dip quickly became a popular dish, and it's now a staple on menus at restaurants and bars across the country.
Creamy Spinach and Artichoke Bisque Creamy Spinach and Artichoke Bisque Creamy Spinach and Artichoke Bisque Creamy Spinach and Artichoke Bisque
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 bag fresh spinach, washed and chopped
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 1 can (13 ounces) coconut milk
  • 1/2 cup nutritional yeast
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic and cook until softened.
  3. Add vegetable broth, spinach, artichoke hearts, coconut milk, and nutritional yeast.
  4. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Puree soup with an immersion blender or in a regular blender until smooth.
  6. Season with salt and pepper to taste.
  7. Stir in fresh parsley and serve immediately.
Why It Works
  • The combination of sautéed onions and garlic creates a flavorful base for the soup.
  • The creamy coconut milk adds a rich and velvety texture.
  • The addition of nutritional yeast gives the soup a cheesy flavor without the use of dairy.
  • Puréing the soup with an immersion blender or in a regular blender creates a smooth and creamy texture.