Spinach & Artichoke Soup

Your favorite appetizer is transformed into a deliciously rich and creamy soup…which can easily be made dairy free too:)

Saute the onions and leeks until lightly golden.

Once you add the spinach, cook for only 3 minutes – this ensures a fresher taste.

Puree until smooth (or to your likeness).

Spinach & Artichoke Soup
Prep time:
Cook time:
Total time:
Serves: 6
  • 2 Tbsp butter
  • 1 leek, thinly sliced
  • 1 celery stalk, chopped
  • 1 tsp dried thyme
  • 1 clove garlic, minced
  • 2 Tbsp GF flour*
  • 3 cups chicken broth (or veggie)
  • 9oz canned/frozen artichoke hearts, quartered
  • Juice and zest from 1 lemon
  • ½ cup heavy cream (or canned coconut milk)
  • 4oz baby spinach
  • 1 cup fresh parsley
  1. In a Dutch oven, sauté leek and celery with butter until tender-crisp. Add thyme, garlic and flour, stirring for another minute until the veggies are well coated.
  2. Add broth, artichokes, and half of the lemon zest, and bring to a simmer cooking until all veggies are tender.
  3. Add in the cream, spinach, and parsley and cook for another 3 minutes. Using an immersion blender or food processor, puree soup until smooth and return to pot.
  4. Season to taste with salt and pepper, and stir in an of the remaining lemon zest and juice if needed to taste.
For low carb, reduce broth by ½ cup, and omit flour.


Keto-Friendly Recipe



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