It’s November, can you feel it? The chill is in the air, and the Winter months are fast approaching. So hot, delicious soups are definitely on the menu, especially since Thanksgiving is on its way. Here’s a soup that will not only warm your belly, but would make a great appetizer for your Thanksgiving dinner.
“Dairy-Free Spinach and Artichoke Soup”
3 tablespoons vegan butter
1 cup of canned artichoke hearts, chopped
4 ounces Tofutti Better Than Cream Cheese, softened
3 garlic cloves, pressed
2 tablespoons organic flour
2 cups almond milk, plain
2 cups organic chicken broth
1/2 cup vegan Parmesan grated topping
1/4 teaspoon salt
1 cup fresh spinach, chopped
Melt vegan butter and sauté artichoke hearts over medium high heat for 3 minutes in a large pot. Add in garlic and sauté for 2 more minutes. Sprinkle flour over mixture and sauté for another minute, stirring constantly.
Pour in almond milk, chicken broth and Tofutti Better Than Cream Cheese and bring to a boil. Let boil until it has slightly thickened. Stir in vegan parmesan grated topping, salt, and chopped spinach.
Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.
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