Categories: Soup

Ingredients

• for the cream
• 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
• 1/2 tsp mustard powder
• for the soup
• 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

Directions

1. In a high speed blender or food processor, combine the ingredients for the cream and blend until smooth. Set aside until ready to use.

2. 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.

3. 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.

4. Return to a simmer for about 5-10 minutes. Remove from heat again and serve. Enjoy!

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