Swedish Spinach Soup | Skolans Spenatsoppa | Cook with Zahen

Melt butter in a large pot over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced potatoes and vegetable broth; bring to a boil.

Reduce heat and simmer until potatoes are tender, about 15 minutes.

Add fresh spinach and cook until wilted, about 3 minutes.

Blend the soup until smooth using an immersion blender or in batches.

Return the soup to the pot and stir in heavy cream.

Season with salt, black pepper, nutmeg, and lemon juice to taste.

Heat gently until warmed through, about 5 minutes.

Serve hot, garnished with croutons, sour cream, and fresh dill.

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