Spenatsoppa (Swedish Spinach Soup)
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Loading... - Susan McCartney
- 08 Sep 2022
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Not surprisingly, the cuisine of Sweden – a northern nation of long, cold winters – is rich in delicious soups. And this nutrient-filled Swedish Spinach Soup, or spenatsoppa, is no exception. Leaf spinach is the best choice to make it with, but you can use baby spinach or other greens too.
Ingredients
· 1 tablespoon olive oil
· 1 medium onion, coarsely chopped
· 1 clove garlic, minced
· 1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried
· ¼ teaspoon salt
· Freshly ground pepper, to taste
· 2 cups diced Yukon or Idaho potatoes
· 4 cups low-sodium vegetable broth, chicken broth, or water
· 6 cups fresh spinach or chard leaves, tough stems removed, and roughly shredded (see Ann’s Tip)
· Freshly grated nutmeg, for garnish
Directions
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper; sprinkle with the salt, reduce heat to medium-low and cook, partially covered for 5 minutes, stirring occasionally, until onion is transparent and soft.
2. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth or water and bring to a simmer over medium heat, cover and cook until the potatoes are soft, about 15 minutes.
3. Stir in spinach or chard and continue to simmer until the greens are wilted and tender, about 5-10 minutes more depending on the greens you use. Read More…
