This soup is ridiculously, addictively delicious. With every scoop of soup you take with a piece of fresh sourdough bread*, you’ll forget that you’re not overdoing it with an unhealthy dip but instead you’re eating a balanced, nutritious soup for dinner.
- 1 can of great northern white beans, rinsed and drained
- 1 cup unsweetened almond milk
- 4 tablespoons freshly squeezed lemon juice
- 2 1/2 tablespoons nutritional yeast
- 1 1/2 teaspoons white miso
- ½ tsp mustard powder
- 1 teaspoon olive oil
- 2 shallots, chopped
- 1-2 medium-large cloves garlic, minced
- 2 cups canned or frozen (thawed) artichoke hearts
- 2 cups spinach leaves
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3 cups vegetable broth
- 1 cups water
- salt and pepper to taste
- In a high speed blender or food processor, combine the ingredients for the cream and blend until smooth. Set aside until ready to use.
- In a large pot, heat the olive oil over medium heat for 1 minute. Add the shallots and garlic and sauté until fragrant and the shallots become slightly translucent. Add the artichokes, basil, and oregano, and sauté for 2-3 minutes. Add the spinach, vegetable broth, and water and mix well. Put the lid on the pot and bring to a boil. You will need to stir it a few times until the spinach cooks down. Once it is boiling, crack the lid and lower to a simmer. Let it simmer for about 10 minutes.
- After 10 minutes, remove the soup from heat. Use and immersion blender to pulse the soup until it has a chunky consistency, not smooth. Pour in the cream and mix until combined. Add salt and pepper to taste.
- Return to a simmer for about 5-10 minutes. Remove from heat again and serve.