In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté for 5 minutes or until translucent.

Stir in minced garlic and cook for another minute until fragrant.

Add fresh spinach and drained artichoke hearts, stir and cook for 3 to 4 minutes until spinach is wilted.

Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.

Using an immersion blender, puree the soup until creamy.

Stir in heavy cream, heating through without boiling. Season to taste.

Ladle into bowls and garnish with fresh herbs or a drizzle of cream.