Cooktop Cove: How to make vegetarian spinach artichoke soup
When it starts getting colder in the evenings, all I can think about is soup. The recipe below makes a great vegetarian meal—and I can easily whip it up after getting home from a long day at work. Frozen artichoke hearts are a godsend.
I serve this with hunks of crusty bread for dipping and Parmesan cheese for grating over the top. It's one of my favorite meals, so I make it often. I haven't heard any complaints from the family yet, so I know it's a winner.
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