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–+ servings

Spinach & Artichoke Soup

Marla Hingley
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 6

Ingredients
  

  • 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
  • 9 oz canned/frozen artichoke hearts quartered
  • Juice and zest from 1 lemon
  • ½ cup heavy cream or canned coconut milk
  • 4 oz baby spinach
  • 1 cup fresh parsley

Instructions
 

  • 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.
  • Add broth, artichokes, and half of the lemon zest, and bring to a simmer cooking until all veggies are tender.
  • 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.
  • Season to taste with salt and pepper, and stir in an of the remaining lemon zest and juice if needed to taste.

Notes

For low carb, reduce broth by 1/2 cup, and omit flour.
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