Norweigian Spinach Soup
Cozy up with a comforting bowl of Norwegian Spinach Soup, a creamy and nutritious delight that combines tender spinach, fragrant sautéed onions, and a velvety roux to create a dish that’s both wholesome and indulgent. This Scandinavian-inspired recipe is elevated with the subtle warmth of ground nutmeg and enriched with heavy cream for a luscious texture, perfect for chilly evenings or a light lunch. A sprinkle of fresh parsley or the addition of chopped hard-boiled eggs provides optional garnishes for added flavor and flair. Ready in just 35 minutes, this soup is easy to prepare and pairs beautifully with crusty bread or a fresh salad. Whether you're looking for a quick dinner idea or a unique recipe to add to your rotation, this vibrant spinach soup is sure to satisfy your taste buds!
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 2 tablespoons butter
- 1 medium, diced yellow onion
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 large, peeled and chopped (optional) hard-boiled eggs
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Rinse the fresh spinach thoroughly under cold water and set aside.
In a large pot, melt the butter over medium heat.
Add the diced yellow onion to the pot and sauté for 3–4 minutes, until translucent and fragrant.
Sprinkle the all-purpose flour into the pot and stir continuously for 1–2 minutes to create a roux.
Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the fresh spinach to the pot and let it cook for 3–4 minutes until wilted.
Carefully use an immersion blender to puree the mixture until smooth. Alternatively, transfer the mixture in batches to a countertop blender and blend until creamy.
Return the soup to the pot (if using a blender) and stir in the heavy cream.
Season the soup with ground nutmeg, salt, and black pepper. Adjust seasoning to taste.
Let the soup simmer for an additional 5 minutes, stirring occasionally, to allow the flavors to meld together.
If using hard-boiled eggs, fold the chopped eggs into the soup just before serving.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm alongside crusty bread or a light salad.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 19.1 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 498 mg | 38% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2017 mg | 43% | |
*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.
