Why is it recommended to saute the artichokes until crispy brown?

Sauteing the artichokes until they develop crispy brown pieces adds a deeper, more complex flavor to the soup.

Can I make this soup without using white wine?

Yes, if you prefer not to use wine, you can simply omit it and proceed to add the vegetable broth and coconut milk after sauteing the artichokes.

The recipe suggests 5-6 cups of spinach, can I use less?

Yes, the recipe notes that you can always use less spinach if you prefer a lighter spinach presence in your soup.

How should I store leftover Spinach Artichoke Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.

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Spinach Artichoke Soup
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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A bowl of creamy vegan spinach artichoke soup, garnished with fresh herbs and a sprinkle of vegan parmesan, served hot.

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Spinach Artichoke Soup [Vegan]

Dairy Free

What’s fab about this recipe, is simply everything! This soup has minimal ingredients, veggie packed, easy, creamy, affordable, perf for the fall season, can be made in minutes, can be made in bulk, perf for entertaining, has aesthetic appeal, and is just a game changing recipe!

Ingredients You Need for Spinach Artichoke Soup [Vegan]

1 cup sliced leeks, light green part only
1 tablespoon minced fresh garlic
2 tablespoons olive oil
1 can artichoke hearts in water, drained and quartered
1/2 cup dry white wine
2 1/2 cups low-sodium vegetable broth
1 can coconut milk, full fat
5-6 cups fresh spinach (you can always use less)
1/2 cup vegan parmesan (optional)
1 cup soaked cashews
1 tablespoon nutritional yeast
Salt and black pepper to taste

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How to Prepare Spinach Artichoke Soup [Vegan]

Sauté leeks and garlic in oil in a large pot over medium-high heat until leeks are soft, about 2 minutes.
Add artichokes; sauté 2-4 minutes, I like to get crispy brown pieces on the artichokes as it adds flavor. Add the wine and simmer until nearly evaporated.
Stir in the vegetable broth, coconut milk bring to a boil. Reduce heat to low.
Take about a cup full of the soup and add it to a blender or food processor with the soaked cashews. Blend until smooth.
Add the mixture back into the pot. Simmer for 5 minutes, then add the spinach and vegan Parmesan (optional), and stir until spinach wilts; season soup with salt and pepper and serve.