Swedish Spinach Soup - Spenatsoppa

Total Time
10 mins
15 mins

This recipe was adapted from one found in scandinaviafood.com. It is an autumn favorite, typically served with hearty bread.

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  1. Drain and dry the defrosted spinach.
  2. Melt the butter in a skillet over medium heat and add the onion and spinach. Fry until the onions are soft.
  3. Dust the flour over the spinach mixture and add the water and bouillon. Let simmer for 10 minutes.
  4. Add the milk and season with salt, pepper and nutmeg.
  5. Slice the hard boiled eggs.
  6. Divide the soup in 4 bowls, and top each with approximately 1/4 of the egg slices. Serve with bread for a complete light meal.