I love the taste of spinach-artichoke dip, but it has too many unhealthy ingredients. When I saw the recipe for this soup, it seemed like a healthy version of the dip, so I had to try it. It didn’t disappoint! If you love the popular creamy appetizer dip, try this soup.
First, you will make the faux cream sauce by blending together some white beans, almond milk, cashews, flax seeds, miso and mustard powder. Flax seeds are the number one source of Omega-3s, so add them to anything you can!
Then, squeeze some fresh lemon juice into the blender.
Now, for the soup. Put artichoke hearts in a pot. Aside from being high in antioxidants and good for the liver, did you know that artichokes are one of the best foods for a hangover?
Next, add spinach and some herbs. Spinach is a good anti-inflammatory food and it’s good for your immune system.
Add vegetable broth and let cook. Then, pulse the soup with an immersion blender.
Pour in the creamy blender mixture, stir, and simmer a few more minutes.
Ladle into bowls and serve with whole grain garlic toast.
Spinach Artichoke Soup
(makes one large pot of soup)
recipe adapted from: keepinitkind.com
For the cream:
2 cans white beans
2 cups unsweetened almond milk
juice of 1 large lemon
3 tsp white miso
1 Tbs flax seeds
1/4 cup raw cashews
1 tsp mustard powder
For the soup:
2 tsp extra virgin olive oil
4 shallots, chopped
2 garlic cloves, minced
3 cans artichoke hearts
6 cups fresh baby spinach
3 tsp dried basil
1 tsp dried oregano
7 cups vegetable broth
salt and pepper
In a high-speed blender or food processor, combine all of the cream sauce ingredients until smooth. Set aside.
In a large pot, heat oil. Add shallots and garlic and stir 1 minute. Add artichokes, basil, and oregano. Stir, 3 minutes.
Add spinach and broth and mix well. Cover pot and bring to a boil, stirring occasionally until the spinach wilts. Once it is boiling, crack the lid a little and lower to a simmer. Simmer 15 minutes. Remove from heat and pulse with an immersion blender until slightly chunky. Pour in the cream and stir well. Return to a simmer and cook for 10 minutes more.
Ladle into bowls. Serve with whole grain garlic toast.