Keto Spinach and Artichoke Soup Recipe

Gluten Free
Lunch
Quick Easy
4/5
(20 reviews)
Keto Spinach and Artichoke Soup
Zylo Recipes

Description

Imagine a bowl of comforting soup, its aroma a fragrant blend of garlic, rosemary, and a hint of the sea. This artichoke soup offers a symphony of flavors, starting with the subtle tang of artichoke hearts, perfectly balanced by the rich, savory notes of Parmesan cheese. Each spoonful is a journey, a dance between the earthy and the luxurious.

The artichoke hearts, tender and yielding, provide a delightful textural contrast to the smooth, creamy broth. Fresh spinach, stirred in just before serving, adds a vibrant pop of color and a gentle, grassy sweetness that complements the deeper flavors. This isn't just a soup; it's an experience.

The rosemary and garlic infuse every bite with warmth and depth, creating a comforting and satisfying meal. The broth itself is a marvel, velvety and rich, coating the palate with a delicate blend of flavors. It’s a soup that nourishes both body and soul, perfect for a chilly evening or a light lunch.

You might find yourself savoring each spoonful, discovering new nuances with every taste. The simplicity of the ingredients allows their natural flavors to shine, creating a dish that is both elegant and approachable. Whether you're seeking a comforting classic or a sophisticated culinary adventure, this artichoke soup is sure to please.

It's a reminder that sometimes, the most satisfying meals are the ones that celebrate the simple beauty of fresh, high-quality ingredients. Consider pairing it with a crusty loaf of bread for dipping, or enjoy it on its own as a light yet satisfying meal. The possibilities are endless, and the flavors are unforgettable.

Preparation Time

Prep Time
11 min
Cook Time
13 min
Total Time
24 min

Nutrition Information

Per 1 servings serving
C
Calories
450 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
3 g

P
Protein
17 g

C
Fats
40 g
Saturated Fats 25 g
Unsaturated Fats 12 g

Cholestrol 120 mg
Sodium 800 mg
Potassium 500 mg
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Ingredients

    1.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    3 cup
    2.
    Spinach
    Spinach
    2 cup, cut pieces
    3.
    Unsalted Butter
    Unsalted Butter
    2 tablespoon
    4.
    Olive Oil
    Olive Oil
    2 tablespoon
    5.
    Parmesan Cheese, Dry (grated)
    Parmesan Cheese, Dry (grated)
    2 tablespoon, grated
    6.
    Artichoke Hearts Or Globe, Raw
    Artichoke Hearts Or Globe, Raw
    1-½ cup, cut pieces
    7.
    Garlic
    Garlic
    1 clove
    8.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    9.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    10.
    Rosemary
    Rosemary
    2 x 1 x sprig

Instructions

    1.
    Heat the butter in a large pan over a low/medium heat. Finely slice the garlic and add to the pan, sweating gently until tender.
    2.
    Whilst the garlic is cooking, slice the artichoke hearts in half, then add to the pan with the garlic along with the rosemary sprigs. Cook in the butter for 4-5 minutes until tender.
    3.
    Add the hot vegetable stock to the pan and bring to the boil. Reduce to a simmer for 6-7 minutes.
    4.
    Remove the pan from the heat and discard of the rosemary stalks. Add the spinach and parmesan, stirring to combine until the spinach is just wilted.
    5.
    Transfer the soup to a blender or use a stick blender, season to taste and process until smooth.
    6.
    Divide the soup between four serving bowls and drizzle with olive oil to serve.