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Lemony Spinach-Artichoke Soup

Lemony Spinach-Artichoke Soup


  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • 1 large onion, chopped

  • 4 cloves garlic, crushed

  • 1 large Russet potato, peeled and cut into 1-inch dice or 1 can cannellini beans, drained

  • Salt and pepper

  • Zest and juice of 1 lemon

  • 3 cups defrosted artichoke hearts or bottoms, chopped

  • 1 quart vegetable or chicken stock

  • 1/2 pound spinach, stemmed and coarsely chopped

  • Shaved Parm cheese, for topping (omit cheese for vegan)


Heat a soup pot over medium-high heat with EVOO, 2 turns of the pan. Add onions, garlic, potato or beans, salt, pepper, lemon zest and artichokes. Partially cover and cook until onions and potatoes are tender, 12-15 minutes, stirring frequently. Add stock and bring soup to a boil. Using an immersion blender, purée soup until smooth—add a little water if soup is too thick. Wilt in spinach, add the lemon juice and adjust seasoning.  

Serve in shallow bowls garnished with cheese and bread for dipping.