Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 cup chopped onion (150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 2 cups fresh spinach, roughly chopped (60g)
  • 1 cup canned artichoke hearts, drained and chopped (140g)
  • 1 cup vegetable broth (240 ml)
  • 1 cup heavy cream (240 ml)
  • Salt, to taste
  • Black pepper, to taste

Instructions:

  1. Heat olive oil in a pot over medium heat. Add chopped onion and garlic; sauté until softened and fragrant, about 3-5 minutes.
  2. Add spinach and artichoke hearts to the pot. Cook for 2 minutes, or until the spinach wilts slightly.
  3. Pour in vegetable broth and bring to a gentle boil.
  4. Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste.
  5. Simmer for 10 minutes, allowing the flavors to meld. Blend with an immersion blender (or carefully transfer to a regular blender) until smooth, if desired. Serve hot.