Healthy & delicious recipes from A.Vogel

Herbed Spinach and Artichoke Soup

  • Preparation:  min
  • Moderate
  • Serves 8
  • Prep: 30 min
  • Moderate
  • Serves 8

This soup features savory vegetables in a light broth seasoned with A.Vogel Herbed Sea Salt. Garnished with lemon juice, fresh parsley, green onion, and a splash of extra virgin olive oil it’s the perfect tonic for the winter blues.


Herbed Spinach and Artichoke Soup

  • 3 tablespoons extra virgin olive oil, divided plus more for garnish
  • 6 cloves garlic, crushed
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 1 large carrot, peeled and diced
  • 2 teaspoon A.Vogel Herbed Sea Salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1-quart unseasoned chicken stock or vegetable broth
  • 1 bay leaf
  • 2 Sprigs fresh thyme (optional)
  • 1 medium zucchini, diced
  • 6 large cremini mushrooms, sliced
  • 1 13-oz can whole artichoke hearts, drained and quartered 
  • 10 ounces fresh spinach, washed and dried
  • Suggested garnishes

    1 lemon cut into wedges
    2 green onions, sliced
    Handful Italian parsley, roughly chopped
    Grated Romano cheese

How to make Herbed Spinach and Artichoke Soup

1. Heat two tablespoons of the olive oil in a large, heavy-bottom pot set over medium heat. Add the garlic and cook until sizzling and fragrant for about one minute

2. Add the onion, celery, and carrot stirring to loosen any garlic stuck to the bottom of the pan.

3.Sprinkle one teaspoon of the herbed sea salt blend and 1/2 teaspoon ground black pepper over the vegetables. Cover the pan and sweat the vegetables until they smell fragrant and the onion is translucent.

4. 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.

5.Add the artichokes, spinach, and mushrooms, cover and simmer until the spinach is wilted, and the artichokes and mushrooms are heated through.

6.Taste and add more herbed sea salt if you like. Remove bay leaf and thyme stems.

 7.Ladle soup into bowls and garnish with parsley, green onion, extra virgin olive oil, and grated romano.

  Serve with lemon wedges on the side.

  *Whole artichokes in the can are typically better quality than quartered artichokes so it's worth buying them whole and cutting them yourself.



This recipe is full of goodness

  • Excellent source of vitamin C & vitamin K
  • Loaded with healthy vitamins & minerals
  • Rich in Iron

Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.

Taffy Elrod is a professional chef, cooking instructor, recipe developer, food writer, and former restaurant owner, with over 20 years of experience in the food industry.

Born into a family of artists and cooks in Ann Arbor, Michigan, She learned early on that food was a powerful medium for creation and change.

She now cooks and develops recipes in New York's Hudson Valley, where she lives with her husband Pizza Man and their rescue cat Kit-Kat.




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