Vegan Spinach & Artichoke Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
This creamy spinach and artichoke soup is made with a rich and creamy dairy-free base and seasoned with garlic, dill and scallions.
Course: Soup
Servings: 4
Author: Alissa
  • 9 oz. frozen artichoke hearts thawed
  • 6 oz. fresh spinach
  • 1 tbsp. olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 1/2 cups vegetable broth divided
  • 2 tbsp. all purpose flour
  • 2 1/2 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
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 scallions chopped
  1. Working in batches if necessary, place spinach and artichoke hearts in food processor and pulse until finely chopped.
  2. 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.
  3. Add 1/2 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.
  4. Ladle into bowls and top with scallions.