July 7 2020 recipe & photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer, Dinner, Lunch, Meal
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Dinner, Lunch, Meal 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
servingservings
Ingredients
Ingredients
- 10 oz. 280 g frozen spinach
- 2 tbsp 2 tbsp olive oil
- 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
- 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
- 14 oz. (1¾ cups) 400 g (425 ml) cream cheese
- 4 cups 950 ml chicken stock
- 14 oz. 400 g canned artichokes, roughly chopped
- Salt and pepper to taste
Garnish
- 1 cup 240 ml parmesan cheese flakes
- 2 tbsp 2 tbsp fresh parsley, chopped
- salt and ground black pepper
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www.dietdoctor.com
Making low carb simple
Instructions
- 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.
- 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.
- Add the cream cheese and lower the heat to medium, stirring until the cheese has melted down.
- 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.
- Return to high heat until just boiling then reduce heat to a simmer for 10 minutes. Taste and season accordingly.
- Garnish with parmesan flakes, a pinch of salt, black pepper, and chopped parsley.
Tip
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.
If you do not reach the desired consistency (after step 5), leave on the heat and allow the soup to reduce and thicken for a little longer. Alternatively, Arrowroot can be used to thicken the soup (mix 1-2 teaspoons with a small amount with cold water before adding it at step 5).
Thanks
Yes, it can be frozen.
Wonderful! I am glad you both enjoyed it!
So glad you both loved it!
Great tips! Thank you for sharing!
I prefer fresh, but either one works fine for this recipe!
Fresh and frozen spinach will vary in terms of both volume and weight. I am not sure how much fresh spinach you'd need to start with to end up with 10oz frozen.