Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup canned artichoke hearts, drained and chopped
- 4 cups fresh spinach, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and artichoke hearts. Cook for another 2 minutes.
- Add fresh spinach and cook until wilted.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in heavy cream and season with salt, black pepper, and crushed red pepper flakes.
- Remove from heat and stir in grated Parmesan cheese until melted.
- Serve hot and enjoy!
Notes
- For a vegan option, substitute heavy cream with coconut milk and omit Parmesan.
- Try adding a squeeze of lemon for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg