Spinach soup is a perfect dish for spring, as a light lunch or perhaps a starter? Not only is it unbelievably tasty, it is also very simple to make. Recipe by Linnéa Seidel from linneasskafferi.se.
- 1 onion
- 2 cloves of garlic
- 1 tbsp cloves of garlic
- 400 g frozen spinach (I used chopped)
- 100 ml fresh parsley
- 600 ml water
- 1 vegetable stock cube
- 125 g Snøfrisk® Red Onion & Thyme
- salt & black pepper
- freshly squeezed lemon juice
- a few slices of bread
- 100 ml pumpkin seeds
- garlic-infused oil
- pea shoots
- edible flowers
Peel and finely chop the onion and garlic. Fry over a medium heat until the onion has softened. Add the spinach. Finely chop the parsley and add to the pan. Add the water and stock cube. Bring to the boil and simmer for around 5 minutes. Stir in Snøfrisk® Red Onion & Thyme and add salt, pepper and a little lemon juice to taste.
Cut the bread into cubes. Toast in a frying pan over a medium heat with the garlic oil until the bread turns golden. Season with salt. Remove the bread cubes from the pan.
Then toast the pumpkin seeds in the same pan. Season with salt.
Pour the soup into bowls, topping each one with the toasted bread cubes, pumpkins seeds, pea shoots and edible flowers. Squeeze a little lemon juice over the soup (if desired).