Low-carb spinach and artichoke soup

Low-carb spinach and artichoke soup

The combination of spinach and artichokes in a cream sauce makes a popular dip, but did you know they make a great-tasting low-carb soup, too? Better yet, the ingredients of frozen spinach, canned artichokes, cream cheese and chicken broth can all be kept easily on hand in the freezer and pantry for a quick lunch or supper without a trip to the store. The result is a rich and creamy soup with that classic spinach and artichoke flavor.

Low-carb spinach and artichoke soup

The combination of spinach and artichokes in a cream sauce makes a popular dip, but did you know they make a great-tasting low-carb soup, too? Better yet, the ingredients of frozen spinach, canned artichokes, cream cheese and chicken broth can all be kept easily on hand in the freezer and pantry for a quick lunch or supper without a trip to the store. The result is a rich and creamy soup with that classic spinach and artichoke flavor.
USMetric
6 servingservings

Ingredients

Ingredients
  • 10 oz. 275 g frozen spinach
  • 2 tbsp 2 tbsp olive oil
  • 4 oz. 110 g yellow onion, finely choppedyellow onions, finely chopped
  • 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
  • 14 oz. 400 g cream cheese
  • 4 cups 1 liter chicken stock
  • 14 oz. 400 g canned artichokes, roughly chopped
  • Salt and pepper to taste
Garnish
  • 3½ oz. 100 g parmesan cheese flakes
  • ½ oz. 15 g fresh parsley, chopped
  • salt and ground black pepper

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Remove the spinach from the freezer and set aside in a strainer in the sink to thaw. Leave to drain until you are ready to use it.
  2. Heat the olive oil in a heavy pot over medium-high heat and then add the onion and garlic, sautéing until they are translucent and fragrant.
  3. Add the cream cheese and lower the heat to medium, stirring until the cheese has melted down.
  4. Squeeze the excess moisture from the spinach and add to the pot.  Add the chicken stock one cup at a time, stirring each addition until well  combined. Lastly, add the chopped artichoke hearts and stir thoroughly.
  5. Return to high heat until just boiling then reduce heat to a simmer for 10 minutes. Taste and season accordingly.
  6. Garnish with parmesan flakes, a pinch of salt, black pepper, and chopped parsley.

Tips

If you forget to remove the spinach from the freezer beforehand you can run warm water through the strainer to speed up the thawing process.

For more protein, feel free to add left over chicken breast.

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