Spinatsuppe Norwegian Spinach Soup
Warm up your soul with a comforting bowl of Spinatsuppe, a traditional Norwegian spinach soup that's as nourishing as it is delicious. Featuring fresh spinach, creamy heavy cream, and a touch of nutmeg, this vibrant green soup is rich in flavor and delightfully smooth, thanks to a perfectly blended base of sautéed shallot, garlic, and a simple roux. Topped with slices of hard-boiled eggs for added protein and garnished with fresh parsley, this hearty yet elegant dish is perfect for a cozy lunch or light dinner. Ready in just 30 minutes, Spinatsuppe pairs beautifully with crusty bread or crackers, making it a quick and wholesome option for busy weeknights or relaxed weekend meals. Embrace the Nordic tradition with this easy-to-make, healthy spinach soup that's sure to satisfy your cravings for comfort food with a Scandinavian twist!
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 liter vegetable or chicken stock
- 200 milliliters heavy cream
- 1 medium shallot
- 2 cloves garlic
- 0.25 teaspoons nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 pieces hard-boiled eggs
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Wash the fresh spinach thoroughly under cold water and set aside to drain.
Peel and finely chop the shallot and garlic.
In a large pot, melt the butter over medium heat.
Add the chopped shallot and garlic to the pot and sauté for 2-3 minutes until fragrant and softened.
Stir in the flour and cook for another 1-2 minutes, whisking constantly to form a roux.
Slowly pour in the vegetable or chicken stock, whisking continuously to avoid lumps.
Bring the mixture to a gentle simmer and cook for 5 minutes to slightly thicken.
Add the fresh spinach to the pot and cook for 2-3 minutes, or until wilted.
Using an immersion blender (or transferring the soup to a countertop blender), blend the soup until smooth and creamy.
Stir in the heavy cream, nutmeg, salt, and black pepper. Adjust seasoning to taste.
Return the soup to low heat and simmer for an additional 5 minutes to heat through.
Peel and slice the hard-boiled eggs. Ladle the soup into bowls and top each serving with slices of egg.
Optional: Garnish with freshly chopped parsley for added color and flavor.
Serve warm with fresh bread or crisp crackers on the side.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.4 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 163 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 256 mg | 5% | |
*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.
