A refreshing and hearty springtime soup! Spring is here, and my refreshing but hearty spinach and artichoke soup really fits the season. It combines zesty lemon, mild artichokes, and herbs with a creamy texture that comes from protein-rich white beans. This soup is full of healthy ingredients and is so tangy and satisfying. I like to top it with homemade croutons or serve it with crusty bread. It’s a perfect lunch or light dinner, and its refreshing flavor is perfect for spring!
Belle’s Spinach and Artichoke Soup
Cream:
1 (15-ounce) can Great Northern White beans, rinsed and drained
1 cup of milk (or almond milk)
4 tablespoons lemon juice
½ teaspoon mustard powder
2 teaspoons soy sauce
Soup:
1 teaspoon oil
¼ cup chopped onions
2 teaspoon minced garlic
2 cups canned artichoke hearts, drained and tough leaves removed
2 teaspoons dried basil
1 teaspoon dried oregano
2 cups packed fresh baby spinach
3 cups chicken or vegetable broth
1 cup water
Salt and pepper to taste In a blender or food processor, blend all the ingredients for the cream until smooth. Set aside. In a large pot, heat the oil over medium heat. Add the onion and cook for a minute, then add the garlic and cook for another minute. Add the artichoke hearts, basil, oregano, and sauté for about 2 minutes. Add the spinach, broth, and water. Stir and bring to a boil. Cover and reduce heat to simmer for about 10 minutes. Using an immersion blender, pulse the soup until it has a chunky consistency. Add the cream mixture and stir as you heat through. Add salt and pepper to taste.
