Creamy Spinach and Artichoke Soup Recipe - Forks Over Knives

Ingredients

• 1 cup chopped scallions or sliced leeks
• 1 small bulb fennel, trimmed and chopped
• 4 cloves garlic, halved
• 3 cups low-sodium vegetable broth
• 2 12-oz. package frozen artichoke hearts
• 12 oz. Yukon Gold potatoes, peeled and chopped
• 1 tablespoon fresh thyme leaves
• 1¼ cups unsweetened, unflavored plant-based milk
• 4 cups fresh baby greens, such as spinach, beet greens, or watercress
• 1 tablespoon white balsamic vinegar
• Sea salt, to taste
• Freshly ground black pepper, to taste