Vegan Creamy Spinach and Artichoke Soup

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  16 oz or 454g

• Lemon juice

  Raw

  2 tsp or 10g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  6 cloves, minced or 18g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Soymilk

  Original and vanilla, with added calcium, vitamins a and d

  1 ½ cup or 365g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  2 cup hearts or 336g

Directions

1. Drain and squeeze the tofu to remove excess liquid, then crumble it.
2. In a blender, combine the crumbled tofu, soy milk, nutritional yeast, lemon juice, red pepper flakes, and a pinch of salt and pepper. Blend until smooth, scraping down the sides as needed. Set aside.
3. Heat olive oil in a large pot over medium-high heat. Add diced onion and minced garlic, reduce heat to medium-low, and sauté until the onion is translucent, about 4-5 minutes.
4. Cook the frozen spinach according to package instructions, squeeze out excess liquid, and add to the pot.
5. Add artichoke hearts to the pot, season with salt and pepper, and sauté for another 2-3 minutes. Pour in the vegetable broth and stir to combine.
6. Add the tofu cream sauce to the pot and whisk until fully combined. Season with additional salt and pepper to taste.
7. Bring to a simmer over low heat, being careful not to boil. Simmer for 5-10 minutes.
8. Taste and adjust seasoning as needed. Serve hot.

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