Tofutti Creamy Smooth Spinach &
Artichoke Soup

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Tofutti Creamy Smooth Spinach and Artichoke soup


3 tablespoons Lactose Free Organic Butter

250g canned artichokes hearts, chopped

120g Tofutti Creamy Smooth Original, softened

3 garlic cloves, pressed

2 tablespoons of organic flour

500ml of almond milk, nature

120 g of grated, dairy-free parmesan

1 pinch of salt

250g of fresh spinach, chopped



  1. Melt the butter and brown the artichoke hearts over medium heat for 3 minutes in a large saucepan.
  2. Add garlic and sauté for another 2 minutes.
  3. Sprinkle the flour on the mixture and fry for another minute, stirring constantly.
  4. Add almond milk and Tofutti Creamy Smooth, then bring to a boil.

Let it boil until it thickens slightly. Stir in dairy-free grated parmesan, salt and chopped spinach.



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