Daily Archives: January 9, 2015


gluten-free cookng

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Spinach Artichoke Dip Soup

Lindsey Nixon of  Happy Herbivore has a number of  good recipes.   But the one we tried this week was one that was almost addictive.   It took awhile to make it, but the time was so worth the taste.  It was supposed to serve 3, but it was so delicious, we didn’t leave enough for a third serving.. Next time, I will double it so we can enjoy it as another meal that week. The only changes I made to this was that my grocery didn’t have organic spinach so I used Swiss chard and I used onion instead of shallot, which I didn’t find.

As you can see her recipes have the nutritional information with them as well as being plant based, gluten and oil free.

Spinach Artichoke Dip Soup | serves 3 (GF)(LF)(SF)*

  • 15 oz can white beans, drained & rinsed
  • 1 cup unsweetened almond milk
  • ¼ cup fresh lemon juice
  • 2½ tbsp nutritional yeast
  • 1½ tsp miso paste (yellow, white or chickpea – SF, not brown)
  • ½ tsp mustard powder (or ½ tbsp yellow mustard)
  • 2 shallots, diced
  • 1 garlic clove, minced
  • 14 oz can artichoke hearts (packed in water, not oil), drained & rinsed
  • 2 cups fresh spinach
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 3 cups vegetable broth

In a high-speed blender or food processor, combine beans, almond milk, lemon juice, nutritional yeast, miso and mustard. Set aside. Line a large pot with a thin layer of broth. Saute shallots and garlic until fragrant and shallots are slightly translucent. Add artichokes, basil, and oregano, and sauté for 2-3 minutes. Add spinach, vegetable broth, and 1 cup water and mix well. Cover and bring to a boil. Stir until spinach cooks down. Once boiling, crack the lid and lower to a simmer.

Simmer for 10 minutes then remove from heat. Use an immersion blender to pulse soup until it has a chunky consistency, not smooth. Pour in bean mixture and mix until combined. Add salt and pepper to taste. Return to a simmer for about 5-10 minutes. Remove from heat and serve.

Per serving: 310 calories, 4.6g fat, 47.1g carbohydrates, 17.6g fiber, 2.7g sugars, 24.0g protein

Add-on: Add toast or crackers

I have no affiliation  – just really happy with the recipes I’ve tried over at http://happyherbivore.com