Creamy Low-Carb Spinach & Artichoke Soup


Step 1Prepare all the ingredients. Drain the artichoke hearts and cut into quarters. Defrost the spinach. Squeeze the excess water out. Dice the onion and finely chop the garlic.

Step 2Heat olive oil (or avocado oil) in a heavy pot on the stove and then add the onion. Cook over medium-high heat until fragrant, for 3 to 5 minutes. Add the garlic and cook for another minute.

Step 3Add the chicken stock (or vegetable stock), spinach, lemon juice and lemon zest. Bring to a simmer over a medium-high heat.

Step 4Turn the heat to medium-low. Add the cream, cream cheese and grated Parmesan cheese. Stir through until the cream cheese has melted.

Step 5Take off the heat. Use a ladle to transfer about 2 cups of the soup in a blender. Blend until smooth.

Step 6Pour the blended soup into the pot with the remaining soup and stir to combine. Season with salt and pepper to taste.

Step 7Serve warm, optionally with some fresh herbs such as parsley or chives, lemon, and/or Parmesan shavings on top. Store in a covered container in the fridge for up to 5 days. This recipe is not suitable for freezing.