Creamy Artichoke & Spinach Soup

Creamy Artichoke & Spinach Soup

3 Reviews
From the EatingWell Kitchen

Pureed artichoke hearts in addition to eggs thicken this delectable version of the classic Greek soup, avgolemono. The lemony broth and rice remain as they do in the original. Wilted spinach adds extra color and nutrients.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 14-ounce cans reduced-sodium chicken broth
  • ¼ cup long-grain white rice, such as basmati
  • 4 cups packed baby spinach
  • 1 14-ounce can artichoke hearts, rinsed
  • 2 large eggs
  • 2-3 tablespoons lemon juice, to taste
  • 1½ tablespoons chopped fresh dill
  • ⅛ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Bring broth and rice to a boil in a large saucepan over high heat. Reduce heat to a simmer and cook, uncovered, until the rice is very tender, about 15 minutes. Stir in spinach.
  2. Place artichoke hearts, eggs and lemon juice in a blender; cover and puree. With the motor running, ladle about half of the rice mixture into the blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed mixture to the pan and cook, stirring constantly, until an instant-read thermometer registers 160°F, reducing the heat as necessary to prevent the soup from boiling. Stir in dill and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat over low heat, without boiling.

Nutrition information

  • Per serving: 236 calories; 5 g fat(2 g sat); 10 g fiber; 32 g carbohydrates; 18 g protein; 156 mcg folate; 186 mg cholesterol; 2 g sugars; 6,791 IU vitamin A; 25 mg vitamin C; 128 mg calcium; 3 mg iron; 1,128 mg sodium; 762 mg potassium
  • Nutrition Bonus: Vitamin A (136% daily value), Vitamin C (42% dv), Folate (39% dv)
  • Carbohydrate Servings: 2

Reviews 3

November 19, 2019
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By: Tracie
Awesome...I added 7 oz. of aged asiago cheese, it made a huge difference.
September 26, 2013
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By: EatingWell User
I thought it was great and make it all the time. Great use for left over basmati rice. However I do use marinated artichoke hearts.
February 21, 2010
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By: emcooks
This did not really work. Kind of bland and not very interesting. I would not bother to make it again.
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