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Creamy Artichoke & Spinach Soup

:  EatingWell Serves Two

Your rating: None Average: 2.8 (4 votes)

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.


READER'S COMMENT:
"This did not really work. Kind of bland and not very interesting. I would not bother to make it again. "
Creamy Artichoke & Spinach Soup Recipe

2 servings, 2 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 14-ounce cans reduced-sodium chicken broth
  • 1/4 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
  • 1 1/2 tablespoons chopped fresh dill
  • 1/8 teaspoon freshly ground pepper

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Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat over low heat, without boiling.

Nutrition

Per serving: 230 calories; 6 g fat ( 2 g sat , 2 g mono ); 218 mg cholesterol; 27 g carbohydrates; 18 g protein; 6 g fiber; 780 mg sodium; 424 mg potassium.

Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (70% dv), Folate (36% dv), Iron (15% dv).

Carbohydrate Servings: 112

Exchanges: 1 starch, 2 vegetable, 1 medium fat meat


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Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Gluten free
High potassium
High fiber
Healthy weight
Heart healthy
Low saturated fat
Low calorie
Ethnic/Regional
Mediterranean
Greek
Type of Dish
Soups/stews
Main dish, Other
Style/Theme
Kid-friendly
Cooking for 2
Comfort foods
Season
Winter
Fall
Spring
Meal/Course
Dinner

Lunch
Servings
2
Total Time
30 minutes or less
Ease of Preparation
Easy
Publication
EatingWell Serves Two
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