Norwegian Spinach Soup
Warm, comforting, and packed with vibrant greens, Norwegian Spinach Soup is a quick and nutritious dish that brings Nordic simplicity to your table. Made with fresh spinach, a creamy roux of butter and flour, and a touch of nutmeg for a hint of warmth, this soup is both wholesome and flavorful. Perfectly pureed for a velvety consistency, it’s finished with milk for a rich and smooth texture. Optional hard-boiled egg toppings add protein and heartiness, while serving it with crusty bread makes it an ideal meal for chilly evenings. Ready in just 30 minutes, this vegetarian-friendly (or easily adaptable with chicken broth) recipe is perfect for a midweek dinner or a cozy starter. Experience the rustic charm of Nordic cuisine with this delicious spinach soup!
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 liter vegetable or chicken broth
- 250 milliliters whole milk
- 0.25 teaspoons nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 pieces hard-boiled eggs (chopped, optional)
- crusty bread (for serving, optional)
Instructions
Wash the fresh spinach thoroughly under running water to remove any dirt or grit. Drain and roughly chop the spinach leaves.
In a large pot, melt the butter over medium heat. Once melted, add the all-purpose flour and stir continuously for 2-3 minutes to create a roux. This will thicken the soup later.
Gradually pour in the vegetable or chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the chopped spinach to the pot and stir well. Let it cook for about 5-7 minutes, or until the spinach has wilted completely.
Using an immersion blender (or transferring the soup in batches to a regular blender), puree the soup until smooth. Be careful with the hot liquid.
Return the pot to the heat and pour in the whole milk. Stir well and allow it to warm through, but do not boil.
Season the soup with nutmeg, salt, and black pepper. Adjust seasoning to taste.
If using, chop the hard-boiled eggs and add them as a topping for each serving.
Serve the soup hot with a side of crusty bread for dipping, if desired.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1663 mg | 72% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
