Happy New Year! Is there room in your healthy eating resolution for cheese and chips? Because this soup is only 250 calories a bowl. For reals, guys. Let’s celebrate. ???
Oh, January. It’s a time when we all want to be healthier, but also watch a lot of football. And what would a football party be without the snacks? Saucy wings, beefy chili, and let us not forget the gooey, cheesy dips.
I had a roommate once who made a killer version of hot spinach and artichoke dip. Seriously, it was super delish, but I watched her make it once in our tiny New York City apartment kitchen, and it was a little bit insane. There were boatloads of sour cream, cream cheese, parmesan, and mozzarella involved. The chips were practically an afterthought, let alone the vegetables.
I always told myself I was only going to eat a dainty portion (1/4 cup, max), but by the end of the night there I would be, shoveling it into my mouth via any cracker/nacho/bread vehicle I could find.
What can I say? I’m a sucker for anything involving stretchy, melty cheese and salty, crunchy chips. ↓↓↓
This year I got to thinking: there had to be a better way. Or at least a way that didn’t involve me sweating out extra miles on the treadmill the next morning. What if I nixed the sour cream and cream cheese, and instead of a heavy dip, I made a much lighter (yet still decidedly creamy) soup?
You guys, I nailed it on the first try. I made Alex taste this without any explanation, and he said, “Is this like the dip but a soup? Did you make this because it’s almost playoff season?”
Yes and yes.
Even if you’re not a football fan (um, truth be told, I grew up in the Patriots’ home town and I still can’t really follow the rules), I hope I’ve inspired you to try this spinach and artichoke soup!
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small potato, peeled and diced
- Kosher salt and freshly ground black pepper
- 2 (12-ounce) packages frozen artichoke hearts
- 2 strips lemon zest (optional)
- 4 cups low sodium vegetable broth
- 2 cups loosely packed baby spinach
- 1/2 cup freshly grated parmesan cheese
- 3/4 cup grated cheddar, mozzarella, or Gruyere
- 3/4 cup lightly crushed tortilla chips
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until tender, about 3 minutes. Add the potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook for 1 minute more. Add the artichokes, lemon zest, and vegetable broth and bring to a boil. Reduce the heat, partially cover the pot, and simmer until the potatoes are tender when pierced with a fork, about 20 minutes.
- Remove the pot from the heat and remove and discard the lemon zest, if using. Puree the soup with an immersion blender until smooth. (If the soup is too thick, add up to 1 cup of water.) Stir in the spinach and the parmesan cheese. Blend it a bit more with the immersion blender, just until the spinach is broken down into small pieces. Taste the soup and season with more salt and pepper as needed.
- Ladle the soup into bowls and top with the remaining cheese and the chips.