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prep time
11 min
cook time
13 min
ready time
24 min
Keto Spinach and Artichoke Soup
This keto soup is bursting with flavor from tangy artichoke hearts and parmesan cheese, to protein rich spinach and aromatic rosemary and garlic.
The soup calls for artichoke hearts, these can be pre-prepared jarred or canned hearts.
This soup tastes delicious on its own or with a slice of our keto seeded loaf.
Net Carbs
2.8 g
Fiber
6.6 g
Total Carbs
9.4 g
Protein
3.9 g
Fats
13.6 g
166 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Vegetable Broth, Bouillon Or Consomme
3 cup
Spinach
2 cup, cut pieces
Unsalted Butter
2 tablespoon
Olive Oil
2 tablespoon
Parmesan Cheese, Dry (grated)
2 tablespoon, grated
Artichoke Hearts Or Globe, Raw
1-½ cup, cut pieces
Garlic
1 clove
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Rosemary
2 x 1 x sprig
Recipe Steps
steps 6
24 min
Step 1
Heat the butter in a large pan over a low/medium heat. Finely slice the garlic and add to the pan, sweating gently until tender.Step 2
Whilst the garlic is cooking, slice the artichoke hearts in half, then add to the pan with the garlic along with the rosemary sprigs. Cook in the butter for 4-5 minutes until tender.Step 3
Add the hot vegetable stock to the pan and bring to the boil. Reduce to a simmer for 6-7 minutes.Step 4
Remove the pan from the heat and discard of the rosemary stalks. Add the spinach and parmesan, stirring to combine until the spinach is just wilted.Step 5
Transfer the soup to a blender or use a stick blender, season to taste and process until smooth.Step 6
Divide the soup between four serving bowls and drizzle with olive oil to serve.
Comments
AwesomeArugula535342 a year ago
I loved this soup. I used artichokes from a jar. I also added shredded chicken and heart of palm rice.
Lisa 3 years ago
I added more garlic, cream cheese and chicken to make it hearty
caj0925 3 years ago
OMG we absolutely love this soup!
hrhall2 4 years ago
This is the only thing I’ve cooked from carb manager recipes that my husband and I both hated. Ended up throwing the leftovers out. The threads from the artichokes were ridiculous. Def won’t put this in the rotation.
Henaynei1 a year ago
If there is a texture you find unpleasant but the flavors enjoyable - you can strain it to ensure a totally creamy texture
Helen 4 years ago
When do you add the oil?
josie0695 4 years ago
"Drizzle with olive oil to serve." -- Looks like 1/2 tablespoon per bowl/serving (3.5 oz, 100 g)
Debbie 4 years ago
Added a little cream to blender and this recipe is AWESOME!!!! Thank you for this delish lunch/ dinner.
recipewriter 4 years ago
Thank you so much! :)
Kittymom 4 years ago
Very unique taste! Very tasty. I used canned artichoke and the remainder ingredients fresh. I have an immersion blender which I used to make it smooth. With the canned artichokes I didn’t notice fibre threads other comments had. Maybe they used fresh artichoke?
Corndog 5 years ago
Very good and easy to make.
recipewriter 4 years ago
Thank you very much!
Janetuttle 5 years ago
Very very good
leahshelley 5 years ago
Could canned spinach be used?
BeckyB 5 years ago
So yummy!! Thank you for sharing this recipe!
Anonymous 5 years ago
So flavourful. Best soup ever!
recipewriter 5 years ago
Thank you so much :)
Melvina 5 years ago
Love this.. I added some Fresh sliced jalapeños while sautéing but I love a little heat
HelenG 5 years ago
Good idea!
recipewriter 5 years ago
Thank you :)
Tina 5 years ago
I much is a serving?
tygretchadd501 5 years ago
Just made this and it was really good. I'm a huge artichoke fan. I would use a strainer to remove some of the fibrous stems of the artichokes. I actually didn't strain mine and didn't mind the little strands of artichoke but I have a super powerful blender so they weren't so bad. Instead of the olive oil I used 2 tablespoons of sour cream to give it some creaminess.
HelenG 5 years ago
Haha are we related? I strained it and added sour cream, too! Was really tasty but I’m not a fan of stringy bits so straining made it perfect for me. Great simple recipe otherwise! Thanks recipe writer!
Anonymous 5 years ago
This is excellent!
darktowervii3ea7 5 years ago
The flavor is great but I did not like the fibers from the artichokes. If someone can suggest a brand that does not leave "strings" I would be willing to try again.
tygretchadd501 5 years ago
You can use a strainer to get those pieces out. At least that's what I'm going to do if mine turns out stringy. Hope this helps.
Amber 5 years ago
How much artichoke do you need? Is that 1.5 cups or a half a cup?
Basuepa64 4 years ago
Yes, half a cup
recipewriter 5 years ago
Hi, the recipe requires 1.5 cups. Hope this helps.
mkay 6 years ago
Easy to make! I used canned quarters artichokes packed in water. I tried my stick blender but found the blender was the right tool. I always reach for Penzeys Shallot Pepper. I added the Parmesan as a garnish after putting in a bowl to serve. Yum!
recipewriter 5 years ago
Thank you for your feedback :)