Artichoke Spinach Soup

This Artichoke Spinach Soup is a simple homage to the ever delicious artichoke spinach dip! This soup is perfect on a dreary day or whenever you need a zingy pick-me-up. The slightly bitter and sweet taste is sure to wake up your taste buds yet still make you feel cozy and nourished.

SERVINGS: 6

TOTAL TIME: 30 min

INGREDIENTS:

2 Tbsp extra virgin olive oil

28 oz canned artichoke hearts, drained and chopped

1 cup fresh spinach

1/2 cup marinated sun dried tomatoes, drained and chopped

1 yellow onion, diced

3 stalks celery, chopped

3 cloves garlic, minced

32 oz chicken broth

1/2 cup heavy cream, or your favorite non-dairy option

Salt and pepper, to taste

Red pepper flakes, optional

Superfood Ingredient!

Packed with fiber, vitamins, and antioxidants, artichokes are a nutritional powerhouse! Even though they are often grouped in with vegetables, these green beauties are actually part of the thistle family. In both Chinese and Western medicine, artichokes and other thistles are invaluable in supporting your liver and gallbladder health. Adding them into your diet can help your liver’s detoxification pathways, regulate cholesterol, improve bile production, and treat chronic inflammation!

DIRECTIONS:

In a large pot, heat the olive oil. Add in the celery, onion, garlic, and red pepper flakes (if adding). Cook until soft, stirring frequently. Add the artichokes, sun-dried tomatoes, and chicken stock. Bring to a boil and then allow it to simmer for 5 minutes. Stir in the spinach and cream, bringing it back to simmer. Lastly, season with salt and pepper and you are ready to serve! I recommend serving with a big hunk of sourdough bread.