Description
A creamy and nutritious soup made with spinach, artichokes, and a blend of spices, cooked slowly in a crockpot for rich flavor.
Ingredients
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Add spinach, artichokes, onion, garlic, and vegetable broth to the crockpot.
- Cook on low for 4 hours or high for 2 hours.
- Stir in heavy cream, thyme, salt, and pepper.
- Cook for an additional 30 minutes.
- Optional: Sprinkle with Parmesan cheese before serving.
Notes
- For a dairy-free version, use coconut milk.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to avoid curdling.
- Prep Time: 15 mins
- Cook Time: 4 hours 30 mins
- Category: Soup
- Method: Slow Cooking
- Cuisine: American