About
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.
Ingredients
- 3 cup vegetable broth, bouillon or consomme
- 2 cup, cut pieces spinach
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 2 tablespoon, grated parmesan cheese, dry (grated)
- 1 ½ cup, cut pieces artichoke hearts or globe, raw
- 1 clove garlic
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- 2 1 x sprig rosemary
Instructions
- 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.
- 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.
- Add the hot vegetable stock to the pan and bring to the boil. Reduce to a simmer for 6-7 minutes.
- 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.
- Transfer the soup to a blender or use a stick blender, season to taste and process until smooth.
- Divide the soup between four serving bowls and drizzle with olive oil to serve.
Nutrition Facts
- Servings: 4
- Calories: 166.3kcal/695.8kJ (per serving)
- Fat: 13.6g (per serving)
- Carbs: 9.4g (per serving)
- Protein: 3.9g (per serving)
