Lemony Spinach Artichoke Soup

By cdboss

This Lemony Spinach Artichoke Soup has all the great flavor you'd find in a spinach/artichoke dip without all the fat and calories. A wonderful creamy texture comes from either potatoes or white beans. Serve with ciabatta bread or fresh rolls with garlic and butter for dipping. Enjoy!

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, crushed
• 1 large Russet potato, peeled and cut into 1-inch dice or 1 can cannellini beans, drained
• Salt and pepper, to taste
• Zest and juice of 1 lemon
• 3 cups defrosted artichoke hearts or bottoms, chopped
• 1 quart vegetable or chicken stock
• 1/2 pound spinach, stemmed and coarsely chopped
• Shaved parmesan cheese, for topping (omit cheese for vegan)

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from rachaelrayshow.com

Preparation

Step 1

Heat a soup pot over medium-high heat with extra virgin olive oil, 2 turns of the pan.

Add onions, garlic, potato or beans, salt, pepper, lemon zest and artichokes. Partially cover and cook until onions and potatoes are tender, 12 to 15 minutes, stirring frequently. Add stock and bring soup to a boil. Using an immersion blender, purée soup until smooth, add a little water if soup is too thick. Wilt in spinach, add the lemon juice and adjust seasoning.

Serve in shallow bowls garnished with cheese and bread for dipping.