This creamy vegan spinach and artichoke soup is made with a rich and dairy-free base and seasoned with garlic, dill and scallions.
I'm getting more into the swing of keeping a posting schedule. When I say that, I mean, as opposed to just waking up in the morning, picking my favorite recipe and hitting the publish button. I operated that way for a while, and though I still do that when I get extra busy or excited about a recipe, I'm at least starting to settle into a predetermined schedule. Makes things a little easier on me as far as not having to deal with last minute decisions. It probably makes things more interesting for us all, as far as not having to deal with a solid week of pancake recipes.
I scheduled this one during a bout of chilly April showers, only to have it's post date turn out to be the springiest day so far. Ah well. I for one, like to enjoy a good bowl of soup any time of year, and this soup in particular seems a more springy variety. Even though it's rich, and it's pretty darn rich, it's all green and has a light savory flavor with a hint of dill, which, I recently realized, tends to dominate my recipes in the springtime.
Did I mention that this was rich? I was surprised at how decadent this one turned out. Normally I go for cashews to get a thick and creamy soup base. On the day I created this one I was feeling lazy and opted to give some soy milk a try. It worked fantastic! The broth was incredibly hearty and perfect for dipping crusty bread, which I guess would be fitting for a soupified version of a normally dairy-laden party dip.
Vegan Spinach & Artichoke Soup
Ingredients
- 9 oz. frozen artichoke hearts thawed
- 6 oz. fresh spinach
- 1 tbsp. olive oil
- 1 onion diced
- 3 garlic cloves minced
- 2 ½ cups vegetable broth divided
- 2 tbsp. all purpose flour
- 2 ½ cups unflavored soy or almond milk
-
2
tbsp.
nutritional yeast flakes
optional, but gives a nice cheesy flavor
- 2 tbsp. lemon juice
- 2 tbsp. chopped dill
- ½ tsp. salt
- ¼ tsp. pepper
- 2 scallions chopped
Instructions
-
Working in batches if necessary, place spinach and artichoke hearts in food processor and pulse until finely chopped.
-
Place oil in large saucepan or stock pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté another minute.
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Add ½ cup vegetable broth and flour. Stir rapidly to form a smooth paste. Add remaining broth and milk. Bring to a simmer. Stir in spinach and artichoke mixture, nutritional yeast, if using, lemon juice, dill, salt and pepper. Allow to simmer about 1 minute, stirring constantly, just until heated throughout. Taste test and adjust as needed.
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Ladle into bowls and top with scallions.
This looks cool- but do you have to use frozen artichokes? I don't think they sell them over here...
Thank you! You should be okay using canned.
Artichokes are so versatile. After seeing these delicious pictures I just have to give this recipe a try, thank you for sharing!
This spinach and artichoke soup looks pretty incredible, hearty and comforting. I'm surprised that it's vegan because it looks so creamy!
I am really very much interested in this Artichoke and Spinach soup, but my major concern and challenge is where to get the artichokes from. I live in New Delhi, India. Please does anyone have information on where to purchase the Artichokes within my area? I wouldn’t mind welcoming the idea. Thanks for this.
I think your best bet would be to sub canned artichoke hearts, and to buy them online. Good luck and I hope you get to make this!
I made this recipe last night, and while quick and easy to make, it's also delicious beyond belief! I wish I made double.
Thanks for this!
Awesome! My husband and I loved this one too! So glad you like it - thank you for sharing! :)
Would it be possible to do this in a commercial blender?? Also, I'm allergic to soy and don't eat flour. Would coconut milk be a viable substitute for the soy milk? And is would coconut or almond flour be ok to substitute for the all-purpose flour, or is there something else you can recommend not made from grains/wheat???
I think it would work in a commercial blender, but I haven't tried so I'm not sure. I'd go with almond milk as a substitute for the soy. I would't recommend coconut or almond flour though. You might be able to get away with arrowroot, but I'm not certain and I can't say how much you'd need without trying it.
Would it be at all possible to subsitute dill seed for fresh dill?? If so, how much would I use in this recipe? Thanks in advance!
That might work, but I think the flavor will be a bit different. I'd have to guess at the amount, but I'd say a teaspoon or two. Please let me know how it works out if you try!
Does this keep in the fridge? Can I prep on Sunday and use it for a few days as lunches?
It does! It should keep for 3 day or so in a sealed container.