The best spinach and artichoke soup.

Happy almost December! This soup is so easy to whip up and is just addictive. We ate the entire batch, serves 6-8 depending on the serving sizes within 2 days. It’s warming and unique. We love artichokes so this was a no brainer for our meal prep. The flavors really deepen after day one as leftovers. Serve with a nice crusty bread and you have a perfect, cold weather meal. Without rambling along… let’s get this started!

Spinach and artichoke soup

Prep Time 14 minutes
Cook Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6


  • 1 Dutch oven



  • 3 tbl avocado oil
  • 1 large yellow onion diced
  • 8 cloves garlic minced
  • Salt and pepper
  • 1 tbl ground turmeric powder
  • 1 tsp red pepper flakes
  • 1 lemon juiced
  • 2 bags frozen artichokes
  • 16 oz vegetable broth
  • 1 tbl miso paste
  • 1 block extra firm tofu cubed
  • 3 cups loosely packed spinach leaves or 3/4 bag of frozen spinach
  • Optional: top with fresh or dried parsley



  • Into you large stock pot or Dutch oven, heat your oil over medium heat.
  • Sauté your onions until golden.
  • Add your garlic. Stir often and cook for 2-3 minutes.
  • Add your seasonings.
  • Add your broth, miso and artichokes and tofu.
  • Prior to serving, add your spinach to wilt or if using frozen – to warm up. This should take a few minutes. Add your lemon juice for a nice acid. Stir. Taste and adjust seasonings. Proceed to place in bowls and enjoy!
Keyword artichoke, creamy soup, fall, vegan, wfpb, fiber, kale, fennel, salad, spinach, tofu

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Dutch oven
Dutch oven

— Knead to Cook

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