- Prep-time: / Ready In:
- Makes 10 cups
- Print/save recipe
Not sure what to eat during that transition between winter and spring? This creamy, dreamy, spinach artichoke soup is the answer to your seasonal woes. Spring onions, fennel, garlic, artichoke hearts, and greens pack this dish full of nourishing produce. Yukon Gold potatoes add extra heft and creaminess to the purée while fresh thyme leaves infuse everything with herbal goodness. We love wilting fresh spinach leaves into the savory soup, but feel free to use any other greens, such as beet greens or watercress, that you have on hand. Serve with a crack of black pepper and a side of crusty whole wheat bread for a nourishing meal that will bridge the gap between sweater weather and swimsuit season.
For more inspiration, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- 1 cup chopped scallions or sliced leeks
- 1 small bulb fennel, trimmed and chopped
- 4 cloves garlic, halved
- 3 cups low-sodium vegetable broth
- 2 12-oz. package frozen artichoke hearts
- 12 oz. Yukon Gold potatoes, peeled and chopped
- 1 tablespoon fresh thyme leaves
- 1¼ cups unsweetened, unflavored plant-based milk
- 4 cups fresh baby greens, such as spinach, beet greens, or watercress
- 1 tablespoon white balsamic vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large pot cook scallions, fennel, and garlic in ½ cup water over medium 10 minutes or until tender, stirring occasionally. Add broth, artichoke hearts, potatoes, thyme, and ½ cup water. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are very tender.
- Using an immersion blender, puree the soup until smooth. (Or cool slightly and transfer to a blender in batches; cover and blend until smooth. Return to pot.) Return to a simmer. Stir in milk. Add greens; stir until wilted. Stir in vinegar. Season with salt and pepper.
Comments (2)
(5 from 1 vote)Could the vinegar be replaced with lemon juice or be eliminated?
Hi Karen, Yes it could. Many soups and stew recipes calls for a spoonful of of vinegar at the end to brighten the flavor. Lemon juice is similarly acidic and a great substitute. And yes, you can also just leave it out. I personally use lemon juice in situations like this as we always have loads of lemons around, and it's just what's easiest for us.