Spinach Soup Spenatsoppa
Warm, comforting, and effortlessly elegant, Spinach Soup Spenatsoppa is a classic Scandinavian dish that combines the earthy goodness of fresh spinach with the creamy richness of heavy cream. This velvety soup is infused with aromatic hints of garlic, onion, and a whisper of nutmeg, creating a perfectly balanced flavor profile. Thickened with all-purpose flour and cooked to a smooth consistency, it’s satisfying yet deceptively light. The final touch? A simple yet striking garnish of halved boiled eggs, adding both protein and visual appeal. Perfect as a wholesome starter or a light main course, this easy-to-make soup comes together in just 35 minutes, making it an ideal choice for busy weeknights or cozy gatherings. Whether you're looking to embrace Nordic-inspired cooking or just need a new way to enjoy fresh spinach, Spenatsoppa is a recipe worth savoring!
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic
- 2 tablespoons All-purpose flour
- 1 liter Vegetable stock
- 200 milliliters Heavy cream
- 0.25 teaspoons Ground nutmeg
- to taste Salt
- to taste Black pepper
- 2 large Boiled eggs
Instructions
Thoroughly wash the fresh spinach and set it aside to drain.
Peel and finely chop the yellow onion and garlic.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until they become soft and translucent, about 3-4 minutes.
Sprinkle the flour over the onion-garlic mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable stock while stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
Add the spinach to the pot in batches, stirring it into the liquid until it wilts down. This should take 2-3 minutes per batch.
Using an immersion blender, puree the soup in the pot until it reaches a smooth consistency. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
Stir in the heavy cream, ground nutmeg, and season with salt and black pepper to taste. Simmer for an additional 3-5 minutes to let the flavors meld.
In the meantime, peel the boiled eggs and slice them in half.
Serve the soup hot in bowls, garnished with the halved boiled eggs on top.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 5333 mg | 232% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 19.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 718 mg | 55% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2174 mg | 46% | |
*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.
