Our Creamy Spinach and Artichoke Soup is a twist on a popular dip. Learn how to make it into a nourishing soup that uses all plant-based ingredients. To get started, chop up the spinach and artichokes in your food processor. After that, sautée onion and garlic, simmer broth and nut milk, then add your chopped veggies and other herbs and flavorings. Bookmark the recipe—you will want to return to it all fall and winter long!
In a food processor, pulse artichokes and spinach until finely chopped. Set aside.
In a nonstick skillet over medium heat, sauté onion until soft, about 5 minutes, adding a drop or two of water as needed if sticking occurs.
Add garlic and cook an additional minute.
Add flour and 1/2 cup vegetable broth. Stir quickly until mixture becomes a paste.
Add remaining vegetable broth and nut milk and bring to a simmer, stirring regularly.
Add all other ingredients and cook until heated through, stirring constantly, about 1-2 minutes.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.