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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.

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.