Spinach Artichoke Soup

Spinach and Artichoke is one of my favorite combinations and always popular. It’s a natural partner with A Vogel Herbed Sea Salt also known as Herbamare. Best of all, frozen spinach and canned artichokes mean you can pull this soup together at a moment’s notice.

Yield: 8 servings

Author: Taffy Elrod

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Spinach & Artichoke Soup with Herbed Sea Salt

This soup features savory vegetables in a light broth seasoned with herbed sea salt. It’s the perfect tonic if you’re feeling the need of a mid-winter lift. It is also delicious with mussels and clams, firm white fish, or chicken.

Ingredients

• 3 tablespoons extra virgin olive oil, divided plus more for garnish
• quart unseasoned chicken stock or vegetable broth
• 6 cloves garlic, crushed
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 1 large carrot, peeled and diced
• 1 bay leaf
• 2 teaspoon herbed sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 medium zucchini, diced
• 6 large mushrooms, sliced
• 1 13-oz can whole artichoke hearts, drained
• 10 ounces spinach, washed and dried
• 1 lemon cut into wedges
• 2 green onions, minced
• Handful Italian parsley, minced
• 1/4 cup grated Romano or parmesan cheese

Instructions

1. Heat olive oil in a large pot set over medium heat.
2. Add garlic and cook until fragrant, add onion, celery, and carrot stirring to loosen any garlic stuck to the
3. Sprinkle one teaspoon herbed sea salt and black pepper over the vegetables, stir again pan cover, and cook until the vegetables smell fragrant and the onion looks translucent.
4. Don’t allow the vegetables to brown.
5. Add the bay leaf and stock or broth and stir to loosen any bits stuck to the bottom of the pan.
6. Cover and simmer until the carrots are tender, about 10 minutes.
7. While that is cooking heat a medium skillet over medium heat, add one tablespoon olive oil and the mushrooms, sprinkle the mushrooms with 1/2 teaspoon herbed sea salt. Saute the mushrooms until the release their juice and beginning to brown, when they are cooked but still firm set them aside.
8. Quarter the artichoke hearts. And remove any tough choke or leaves remaining.
9. When the carrots are tender enough to pierce with a fork add the zucchini and the last 1/2 teaspoon herbed sea salt and simmer for another five minutes
10. Add the artichokes, spinach and mushrooms, cover and simmer until the spinach is wilted, the artichokes and mushrooms are heated through.
11. Taste and add more herbed salt if you like.
12. Ladle soup into bowls and garnish with parsley, green onion, extra virgin olive oil, and grated cheese.

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