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Creamy Spinach and Artichoke Soup

Creamy Spinach and Artichoke Soup Recipe

A twist on a popular dip that will warm you up during those chilly fall and winter nights.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
Print Recipe


  • 1 cup artichoke hearts, frozen, thawed
  • 1 cup spinach, fresh
  • 1/2 cup leeks, sliced
  • 3 tsp garlic, fresh, minced
  • 2 tbsp flour, whole wheat or gluten-free
  • 1/2 cup vegetable broth, low-sodium
  • 2 cups vegetable broth, low-sodium
  • 2 1/2 cups Homemade Nut Milk or store-bought plant-based milk
  • 2 tbsp dill, fresh, chopped
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp nutritional yeast (optional)
  • Black pepper, freshly ground, to taste


  1. In a food processor, pulse artichokes and spinach until finely chopped. Set aside.
  2. In a nonstick skillet over medium heat, sauté leeks until soft, about 5 minutes, adding a drop or two of water as needed if sticking occurs.
  3. Add garlic and cook an additional minute.
  4. Add flour and 1/2 cup vegetable broth. Stir quickly until mixture becomes a paste.
  5. Add remaining vegetable broth and nut milk and bring to a simmer, stirring regularly.
  6. Add all other ingredients and cook until heated through, stirring constantly, about 1-2 minutes.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.