Creamy Spinach and Artichoke Soup

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!


  • 2 1/2 cups Homemade Nut Milk or store-bought plant-based milk
  • 2 1/2 cups vegetable broth, low-sodium
  • 1 cup artichoke hearts, frozen, thawed
  • 1 cup spinach, fresh
  • 1/2 cup leeks, sliced
  • 2 tablespoons dill, fresh, chopped
  • 2 tablespoons flour, whole wheat or gluten-free
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons nutritional yeast (optional)
  • 3 teaspoons garlic, fresh, minced
  • Black pepper, freshly ground, to taste
  • PREP TIME 10
  • COOK TIME 10
  • Serves 4


  1. In a food processor, pulse artichokes and spinach until finely chopped. Set aside.
  2. 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.
  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.