Keto Spinach and Artichoke Soup
A vegan keto soup inspired by the classic dip—loaded with spinach, artichokes, and creamy cashew richness. Comforting, flavorful, and low in carbs.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 14 oz can artichoke hearts, drained and chopped
- 4 cups fresh spinach or 2 cups frozen
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- ½ cup soaked raw cashews
- 1 tbsp nutritional yeast
- ½ tsp dried basil
- ½ tsp garlic powder
- Salt & pepper to taste
- Lemon juice for brightness
- Red pepper flakes optional kick
Instructions
- Heat olive oil in a large saucepan. Add onion and garlic. Sauté until they start acting like they’re the stars.
- Stir in chopped artichokes, spinach, basil, garlic powder. Let everything wilt like your patience on a Monday.
- Pour in broth and almond milk. Let it all come together over medium heat like a team-building exercise that actually works.
- Meanwhile, blend soaked cashews with a bit of broth until smooth, then stir it into the soup like you mean it.
- Simmer for 10–15 minutes. Taste-test aggressively. Season with salt, pepper, and a generous squeeze of lemon.
- Optional: Blend half for a velvety texture or all if you like it really creamy.
- Garnish with red pepper flakes or a swirl of almond milk. Serve hot and feel accomplished.
Notes
🧾 Nutritional Info (Per Serving)
- Calories: 260
- Total Fat: 17g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 40%
- Calcium: 22%
- Vitamin C: 30%
- Iron: 20%
- Magnesium: 18%
💁♀️ Tips & Tricks
- Squeeze fresh lemon right before serving. It’s the glow-up your soup deserves.
- Add a spoonful of nutritional yeast for bonus cheesy vibes—minus actual cheese.
- Frozen spinach works, but fresh gives a brighter flavor. Use what your fridge didn’t forget about.
- Blend in tofu for extra protein. Yes, tofu CAN be sexy.
- Leftovers make the best desk lunch. Don’t forget your smug face.