Several years ago I was in Warsaw for a meeting, became incredibly ill and had to stay at the hotel. Room Service did not have any soup on the menu. I called at the front desk and told them that I was ill and needed to have soup. We do not have it on the menu, she told me but I’ll see what I can do. The staff’s food that day was spinach soup and she offered me that. It just had to do. Even though I was ill, it was actually the best spinach soup I have ever had. Well at home in Sweden I tried to remember the taste and flavor in order to recreate the soup. Big success! I prepare this soup when I am in a hurry to eat something or when I am ill or when I need to eat some “liquid food”.
Sometimes I mix in some chopped chives but it’s not really necessary. If you want a creamier soup you can replace some of the water with cream, So delicious!
Ingredients for 2 portions:
300-gram frozen chopped spinach
1 tablespoon flour + 0,5 dl water
1,5 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon onion powder
3 teaspoon garlic powder
1/4 teaspoon ground cumin
1 tablespoon concentrated stock
1 tablespoon lemon juice
3 dl water
- Put the frozen spinach in a pan.
- Add the seasoning.
- Add the concentrated stock.
- Also, add the lemon juice and 0,5 dl of water.
- Put the lid on. Have it on medium heat until the spinach has thawed (takes 10 minutes).
- Mix the flour with 0,5 dl of cold water – mix well.
- Add the flour and water mixture to the thawed spinach and mix well. Let it simmer for 5 minutes before you add the rest of the water (3 dl).
- Take a few turns with a hand mixer.
- Heat it up and serve.
I usually serve some well chopped hard-boiled eggs with the soup and serve it with some nice cheddar cheese sandwiches.