Prepare all the ingredients. Drain the artichoke hearts and cut into quarters. Defrost the spinach. Squeeze the excess water out. Dice the onion and finely chop the garlic.

Heat olive oil (or avocado oil) in a heavy pot on the stove and then add the onion. Cook over medium-high heat until fragrant, for 3 to 5 minutes. Add the garlic and cook for another minute.

Add the chicken stock (or vegetable stock), spinach, lemon juice and lemon zest. Bring to a simmer over a medium-high heat.

Turn the heat to medium-low. Add the cream, cream cheese and grated Parmesan cheese. Stir through until the cream cheese has melted.

Take off the heat. Use a ladle to transfer about 2 cups of the soup in a blender. Blend until smooth.

Pour the blended soup into the pot with the remaining soup and stir to combine. Season with salt and pepper to taste.

Serve warm, optionally with some fresh herbs such as parsley or chives, lemon, and/or Parmesan shavings on top. Store in a covered container in the fridge for up to 5 days. This recipe is not suitable for freezing.

2 medium cans artichoke hearts, drained (480 g/ 17 oz)

600 g frozen spinach, thawed and drained (1.3 lbs)

1 small brown onion, diced (70 g/ 2.5 oz)

4 cloves garlic, minced

2 tbsp extra virgin olive oil or avocado oil (30 ml)

1 L chicken stock, chicken broth or vegetable stock (1 quart)

4 tbsp fresh lemon juice (60 ml)

Zest from ½ organic lemon

1 cup heavy whipping cream (240 ml)

340 g full-fat cream cheese (12 oz)

1 cup grated Parmesan cheese (90 g/ 3.2 oz)

Sea salt and pepper, to taste

Optional: fresh parsley or chives, and Parmesan shavings for serving

Prepare all the ingredients. Drain the artichoke hearts and cut into quarters. Defrost the spinach. Squeeze the excess water out. Dice the onion and finely chop the garlic.

Heat olive oil (or avocado oil) in a heavy pot on the stove and then add the onion. Cook over medium-high heat until fragrant, for 3 to 5 minutes. Add the garlic and cook for another minute.

Add the chicken stock (or vegetable stock), spinach, lemon juice and lemon zest. Bring to a simmer over a medium-high heat.

Turn the heat to medium-low. Add the cream, cream cheese and grated Parmesan cheese. Stir through until the cream cheese has melted.

Take off the heat. Use a ladle to transfer about 2 cups of the soup in a blender. Blend until smooth.

Pour the blended soup into the pot with the remaining soup and stir to combine. Season with salt and pepper to taste.

Serve warm, optionally with some fresh herbs such as parsley or chives, lemon, and/or Parmesan shavings on top. Store in a covered container in the fridge for up to 5 days. This recipe is not suitable for freezing.