Spinach and Artichoke Soup Recipe

Name: Spinach and Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower floret; salt; 1 (9 ounce) box frozen artichoke hearts; 2 (10 ounce) boxes frozen spinach, thawed; 1 tablespoon butter; 1 tablespoon extra virgin olive oil; 12 onion, finely diced; ¾ cup skim milk; ¼ cup heavy cream; 4 sprigs thyme leaves; 4 cups chicken broth; 1 cup parmigiano-reggiano cheese

Servings: persons

1 head cauliflower floret
salt
1 (9 ounce) box frozen artichoke hearts
2 (10 ounce) boxes frozen spinach, thawed
1 tablespoon butter
1 tablespoon extra virgin olive oil
12 onion, finely diced
¾ cup skim milk
¼ cup heavy cream
4 sprigs thyme leaves
4 cups chicken broth
1 cup parmigiano-reggiano cheese

1
Put cauliflower in a pot of cold water and boil untl fork tender.
2
Drain and return them to pot to dry.
3
Drain and squeeze out spinach and artichokes.
4
In a md pot, melt butter and evoo over med-low heat.
5
Add onion and cook until softened, 10 minutes.
6
Add boiled caulflower and milk, mash together.
7
Season mixture with pepper and thyme then stir in chicken broth.
8
Stir in spinach and artichokes and heat through.
9
Stir in cheese and Serve.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head cauliflower floret, salt, 1 (9 ounce) box frozen artichoke hearts, 2 (10 ounce) boxes frozen spinach, thawed, and more.

Yes, Spinach and Artichoke Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Artichoke Soup

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