Spinach and Artichoke Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a Rachael Ray recipe. It calls for potatoes but I swapped them for cauliflower to make it low carb Ingredients:
1 head cauliflower floret |
salt |
1 (9 ounce) box frozen artichoke hearts |
2 (10 ounce) boxes frozen spinach, thawed |
1 tablespoon butter |
1 tablespoon extra virgin olive oil |
1/2 onion, finely diced |
3/4 cup skim milk |
1/4 cup heavy cream |
4 sprigs thyme leaves |
4 cups chicken broth |
1 cup parmigiano-reggiano cheese |
Directions:
1. Put cauliflower in a pot of cold water and boil untl fork tender. Drain and return them to pot to dry.
2. Drain and squeeze out spinach and artichokes.
3. In a md pot, melt butter and evoo over med-low heat. Add onion and cook until softened, 10 minutes. Add boiled caulflower and milk, mash together.
4. Season mixture with pepper and thyme then stir in chicken broth. Stir in spinach and artichokes and heat through.
5. Stir in cheese and Serve.
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