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.
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.
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.
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.
Puree the soup with an immersion blender, or in a regular blender in batches, leaving it a little chunky if desired. Check for salt. Serve the soup garnished with freshly grated nutmeg and a squeeze of lemon for extra flavor.
This thick hearty soup is a great way to use greens, but you don’t want to overcook them. Here is a rough guide to cooking times:
Baby salad spinach – 2 minutes
Leaf spinach (no stems) – 5 minutes
Chard (without stems) – 5 minutes
Lacinato Kale (no stems) – 5-8 minutes
Curly and Russian Red Kale (no stems) – 8-10 minutes
Bag and freeze any extra for quick meal another day.