Vegan Spinach Artichoke Soup (High Protein)

Fast and easy vegan spinach artichoke soup, made with pureed white beans for added protein and creaminess. It is high protein, gluten-free, and oil-free.

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A Healthy Take on Spinach Artichoke Soup

Here we are, a week into the New Year. How’s it going? I hope everyone is getting some much needed, post-holiday rest, and perhaps some quiet time with a cozy blanket and a good book (my favorite combination).

It would be so helpful if healthy meals could appear out of thin air on cold, gray, early January days. I’m working on that (note to self: re-read Harry Potter books for magic research). In the meantime, I have a recipe that comes pretty close in the simple, convenient, and completely comforting category.

Healthy, Creamy & Vegan Spinach Artichoke Soup.

Recipe Benefits

This soup is a riff on classic spinach artichoke dip, but without the heaviness of cream cheese, mayonnaise, cheese and oil. Instead, I created the creamy base from pureed white beans and added in a minor heap of (easily accessible) vegetables. As a result, this soup is:

• Vegan
• High in Protein (11+ grams per serving)
• High in Fiber
• Low in Sugar
• Gluten-free
• Grain–free
• Low in Calories (181 calories per 1 and 1/2 cup serving)

It’s also incredibly convenient (made from pantry and freezer ingredients) & frugal, both of which are high on my January meals priority list.

Ingredients for Vegan Spinach Artichoke Soup

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Here’s what you will need to make the soup:

• rinsed & drained canned white beans (I used cannellini, which are extra creamy, but use what you prefer),
• garlic
• onion
• canned, drained artichoke hearts (water-packed, not marinated)
• dried herbs (I used herbes de Provence, you can also use Italian herbs)
• frozen chopped spinach

You will also need some water, and regular salt & pepper.

How to Make Vegan Spinach Artichoke Soup

Note that the complete directions are also in the recipe card below.

Step One: Puree the Beans & Aromatics

In a blender, puree the drained beans, onion, garlic, herbs, 1/2 teaspoon salt and 1/4 teaspoon cracked pepper with 3 cups water. This forms the creamy, flavorful base (no oil or sautéing required).

Step Two: Heat the Puree

Pour the puree into a large saucepan and place on the stove. Heat over medium-high heat until the mixture just begins to boil, Immediately turn down the heat to low and cook for about 15 minutes, stirring occasionally. 

The key here is to cook the onion and garlic and meld the flavors. The soup will also begin to thicken.

Step Three: Add the Spinach

Add the spinach, stirring until blended. You can use a 9-ounce box of chopped frozen spinach, or a 12-ounce bag. Is using the latter, simply eyeball about 3/4 of the package to “measure” 9 ounces. 

I prefer to thaw the spinach and drain off some of the excess spinach water before adding to the soup. It speeds things along (and also prevent the soup from turning green). I have guidelines for adding fresh spinach (see the recipe notes) if that’s your preference. 

Add 1 more cup of liquid to the soup along with the spinach. I use plain nondairy milk, but water can also be used. 

Step Four: Add the Artichokes

Last, add the  artichokes. I like some chunkiness in my soup, hence my rough chop:

Chop the artichokes as rough or fine as you prefer. Keep an eye out for any rogue tough pieces. You can spot them because they will be harder to chop. No one needs that much roughage in the New Year. Toss them before stirring the rest of the artichokes into the soup.

Heat the soup through for at least another 5 minutes and then season (generously!) with more salt and pepper to taste.

Optional: Add a Bit of Vinegar or Lemon Juice to the Soup

One last (optional) recommendation: stir in about 2 teaspoons (10 mL) of apple cider vinegar (or any light-colored vinegar). Lemon juice works, too. This is a little soup trick you can use in homemade soups of all kinds. The acidity instantly brightens and heightens the flavors of the soup. 

Enjoy the soup and stay cozy!

Related Posts:

• 3-Ingredient Lentil Soup (vegan, high-protein)
• Vegan Tomato Soup (3-Ingredients)
• 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}
• Vegan Broccoli Cheese Soup
• 3-Ingredient Carrot and White Bean Soup
• Black Bean Pumpkin Soup {3-ingredients, vegan, oil-free}
• 3-Ingredient Enchilada Soup {Vegan, High-Protein}
• Kale Potato & White Bean Soup {Vegan, High-Protein}

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5 from 15 votes

Vegan Spinach Artichoke Soup (High Protein, Easy)

By: Camilla

So easy, high protein spinach artichoke soup! Made with pureed white beans as a base, it is gluten-free, oil-free and delicious!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 cups (4 servings)

Ingredients 

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• ▢ 2 15- ounce 425 g cans white beans (e.g., cannellini or Great Northern), rinsed and drained
• ▢ 1 medium onion, ends trimmed, quartered
• ▢ 3 to 4 cloves garlic, peeled
• ▢ 2.5 teaspoons Italian herb blend or herbs de Provence
• ▢ salt & freshly cracked black pepper
• ▢ 3 cups water
• ▢ 1 9 ounce (255 g) package frozen chopped spinach, thawed and drained of excess liquid
• ▢ 1 14 ounce (397 g) can artichoke hearts, drained and chopped
• ▢ 1 cup nondairy milk , (e.g., almond milk, cashew milk, oat milk)
• ▢ Optional: 2 teaspoons apple cider vinegar fresh lemon juice

Cook ModePrevent your screen from going dark

Instructions 

• In a blender, puree the drained beans, onion, garlic, herbs, 1/2 teaspoon salt and 1/4 teaspoon cracked pepper with the 3 cups water. Blend until completely smooth.
• Pour the puree into a large saucepan. Heat over medium-high heat until the mixture just begins a low  boil, Immediately turn down the heat to low. Cook, stirring occasionally, for about 15 minutes until soup thickens slightly.
• Stir in the milk and spinach until blended, then stir in the artichokes. Cook and stir for at least 5 minutes longer to blend the flavors.
• Season with additional salt and pepper to taste and (optional) stir in the vinegar (this brightens the flavors of the soup). Serve!

Notes

Spinach Options: (1) use 3/4 of a 12-ounce bag of frozen spinach instead of a 9-ounce package; (2) Use 8 to 9 ounces fresh spinach that has been coarsely chopped.

Cheesey Option: Add some nutritional yeast to the soup in step 1 (blender). Add anywhere from 2 tablespoons (30 mL) to 1/3 cup (75 mL). This will also add a protein boost.

Nutrition

Serving: 1.5cups | Calories: 181kcal | Carbohydrates: 35.6g | Protein: 11.2g | Fat: 1.3g | Sodium: 432mg | Fiber: 9.5g | Sugar: 4.5g

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