Creamy Spinach and Artichoke Soup - Slender Kitchen
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Creamy Spinach and Artichoke Soup

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105
Calories 
11g
Carbs 
2g
Fat 
11g
Protein 
2
Weight Watchers® SmartPoints™
(2 PointsPlus®)

Recipes Content

Recipe

For some reason when it’s cold all I want is creamy soup and red wine and to warm up by a fireplace and drink hot cocoa none of which really work too well given my apartment definitely doesn’t have a fireplace and most creamy soup is full of extra fat and calories. The other thing I have really been wanting lately is an alternative to vegetable soup that is filling and low in calories or points. This spinach and artichoke soup does the trick it is warm, creamy, and very reminiscent of a great spinach artichoke dip (if you like the dip, you will love this) and it is incredibly easy to make. It tastes great the first day but is even better the next. Serve up with some warm crusty Parmesan, baked Parmesan crisps or croutons, or even some feta cheese. Yum.

Prep Time

Creamy Spinach and Artichoke Soup

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 10 oz frozen spinach, defrosted (or fresh)
  • 1 cup non fat plain Greek yogurt
  • 2 U garlic cloves, chopped
  • 1/4 cup Parmesan cheese
  • 1 U onion, chopped
  • 3 cups vegetable broth
  • salt and pepper

Nutritional Facts

Serving Size: 
1 cup (308g)
Amount Per Serving
Calories 105
Calories from Fat 21
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 5mg
2%
Sodium 894mg
39%
Total Carbohydrate 11g
4%
Dietary Fiber 3g
11%
Sugars 6g
Protein 11g

Directions

  1. Saute the onions in a large dutch oven, sprayed with non fat cooking spray, until they begin to become translucent and fragrant. Add the garlic and continue to saute for 1-2 minutes. Add the spinach and artichoke hearts and saute for an additional 2 minutes until spinach begins to wilt.
  2. Add 3 cups of vegetable or chicken broth and salt and pepper to taste. Simmer for 10 minutes.
  3. Stir in the Greek yogurt and Parmesan cheese. Let cool for 5-10 minutes and add to a blender. Blend to desired consistency.
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Notes

This soup keeps well so consider making a double batch and freezing the remaining soup. It also tastes even better the next day.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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