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
Cuisine:
American
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 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
-
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.
-
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.
-
Ladle into bowls and top with scallions.