Spinach Artichoke Soup

My recent visits to the US have converted me to all things spinach artichoke. Dips, pizza toppings, pasta fillings. It’s a combination that is definitely enjoyed more there than in Europe.

Although I love spinach artichoke dip and could easily make a whole meal out of that and some chips, it’s not exactly the healthiest or most substantial thing you could choose to eat, often packed with lots of cheese and cream cheese.
So when I wanted to re-create the flavours into a meal, but in a healthier way, I immediately thought of spinach artichoke soup. Comforting, thick and delicious with some warm, crusty bread, soup has become something of my forte in the last few months.

I like to think that this soup is light and colourful enough to be enjoyed in spring, while still being warm and comforting enough to stop you from feeling the chills when you’ve rushed too soon into the light jacket and pumps. Or is it just me who’s guilty of that?!

Spinach Artichoke Soup

Recipe by Julia

Servings

3

servings

Prep time

15

minutes

Cooking time

25

minutes

Ingredients

• 1 cup (240ml) milk

• 8oz (225g) package cream cheese

• Juice of 1/2 lemon

• 1 tsp Dijon mustard

• 2 tsp olive oil

• 2 small white onions, diced

• 2 cloves garlic, minced

• 15oz (425g) jar artichoke hearts, drained

• 2 cups (450g) fresh spinach leaves

• 1 tsp dried oregano

• 4 cups (1L) vegetable stock

• Salt and pepper

Directions

• Combine the milk, cream cheese, lemon juice and mustard in a large bowl and then set to one side.
• In a large pot, heat the olive oil over a medium heat and then cook the onion and garlic until softened. Add the artichokes and basil and cook for a further 2 minutes.
• Add the spinach, vegetable stock, and the milk/cream cheese mixture to the pan, then add a little seasoning. Bring to the boil, then cover and simmer on low for 15-20 minutes, until the spinach has softened.
• Taste, season with more salt and pepper if desired, and then ladle into bowls and serve.