#Cozy Spinach and Artichoke Soup
##Time
Preparation Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes
##Introduction
Embrace the comfort of a warm bowl with this Spinach and Artichoke Soup. A creamy texture combined with the fresh taste of spinach and artichoke creates a harmony, making it a perfect dinner or a healthy start to your meal. Experience every flavorful spoonful we bet you’ll love!
##Why Make This Soup?
This is not just a soup, it presents a unique blend of health and taste. It gives you a dietary dose of spinach and artichoke, both packed with nutrients, besides being easy and simple to cook up. Served hot, this soup vows not just to warm your body, but your soul too.
##How to Make Spinach and Artichoke Soup
##Ingredients
– 1 tablespoon Olive oil
– 1 Onion, chopped
– 3 Garlic cloves, minced
– 2 cups Vegetable broth
– 1 cup Milk
– 1 cup Heavy cream
– 1 can (14 oz) Artichoke hearts, drained and chopped
– 4 cups Fresh spinach, roughly chopped
– 1/4 cup Parmesan cheese, grated
– Salt and Pepper to taste
– Red pepper flakes (optional)
##Directions
1. In a large pot, hit the olive oil over medium heat.
2. Sauté the onions till they turn translucent.
3. Add minced garlic and stir it into the mix. Cook it till the aroma diffuses (about 1 minute).
4. Pour in vegetable broth, milk, and heavy cream. Let it simmer gently.
5. Stir in the chopped artichoke hearts and spinach. Ensure a good mix.
6. Allow it to cook for about 10 minutes until the spinach wilts and flavours blend appropriately.
7. Add the Parmesan cheese. Season the soup with salt, pepper, and if you prefer, with red pepper flakes.
8. Serve the soup hot, garnished with some extra Parmesan and freshly cracked pepper for that added flavor.
##How to Serve Spinach and Artichoke Soup
This soup serves best as a comforting dinner or a healthy start to your meal with some crusty bread on the side. A sprinkle of extra parmesan or freshly cracked pepper does wonders to elevate the flavor.
##How to Store Spinach and Artichoke Soup
Refrigerate the leftover soup in an airtight container. It should last for about 3 days. Warm it up over medium heat before serving, stirring occasionally.
##Tips to Make Spinach and Artichoke Soup
– Choose fresh spinach and artichokes for a more flavorful dish.
– Always simmer the cream and soup mixture on low heat to avoid curdling.
– The garlic should be sautéed just until fragrant to bring out the best flavor without burning.
##Variation
You can add shredded chicken or sausages in the soup if you want it to be more filling or desire some meaty texture.
##FAQs
Q1: Can I use frozen spinach?
A1: Yes, you can use frozen spinach if fresh spinach is not available. Just remember to defrost and drain it properly before adding it to the soup.
Q2: Can I replace the heavy cream with a low-fat alternative?
A2: Yes, you can use half and a half, whole milk, or even a non-dairy milk like almond or soy milk.
Q3: Do I need to thaw the frozen artichokes?
A3: It is not necessary to thaw frozen artichokes before using them in your soup as they will defrost while cooking.