| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 5g | 1g | 25g |
| sugars | fibre | protein | salt |
| 5g | 6g | 10g | 1.2g |
Why I Love Swedish Spinach Soup with Root Vegetables and Quorn
When we consider wholesome, flavorsome meals that draw upon the best of fresh, earthy ingredients, the Swedish recipe, Spinach Soup with Root Vegetables and Quorn, instantly comes to my mind. While Montana’s rugged wilderness and its culinary delights such as bison burgers and venison steaks played integral parts in shaping my palette, I have always found immense pleasure in exploring new, international flavors.
How This Recipe Came Into My Life
I first tasted this sumptuous Spinach Soup with Root Vegetables and Quorn when I was on a culinary expedition to Sweden a few years back. The meeting of earthy root vegetables, lusciously green spinach, and succulent Quorn pieces in a warm broth made me understand why this was such a beloved dish among the locals. The simplicity of the recipe, yet its ability to encapsulate a broad range of flavors in every bite, led me to bring back this recipe to my own kitchen. My experimentation with this recipe was certainly inspired by world-renowned Swedish chef, Magnus Nilsson, who, with his great appreciation for locally-sourced ingredients, blends traditional Swedish cuisine with modern culinary techniques.
Pairing with Other Dishes
This nourishing soup can act as a hearty appetizer but also holds its own as a delicious standalone dish during winter afternoons. Given its Scandinavian roots, it pairs splendidly with smorgasbords during festive meals. For a more casual setting, a slice of hearty sourdough or rye bread on the side elevates this hearty soup to a complete, cozy meal.
When you boil it down (a soup pun, oh my!), there’s something incredibly satisfying about making this Spinach Soup with Root Vegetables and Quorn. Maybe it’s the soft simmer of the broth, the colorful medley of supplies, the delightful aromatics, or its connecting thread to a foreign land that never fails to ignite a sense of nostalgia within me.
What You’ll Need
- 2 cups of fresh spinach
- 2 medium potatoes
- 1 large carrot
- 1 large parsnip
- 1 medium turnip
- 1 large onion
- 2 cloves of garlic
- 1.5 cups of Quorn pieces
- 6 cups of vegetable broth
- 2 tablespoons of olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon of dried thyme
- 1 bay leaf
Method
Step One
Peel and chop all the root vegetables – potatoes, carrot, parsnip and turnip – into bite-sized pieces. Also, dice the onion and mince the garlic cloves.
Step Two
Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté them until the onions become soft and translucent, which should take about 5 minutes.
Step Three
To the pot, add the chopped root vegetables. Season with salt, pepper and dried thyme. Stir everything well. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables start to soften.
Step Four
Next, add the Quorn pieces to the pot and cook for another 5 minutes, stirring occasionally.
Step Five
Now pour in the vegetable broth and drop in the bay leaf. Bring the soup to a boil. Once boiling, lower the heat to a simmer, cover the pot, and let it simmer for about 20 minutes, or until the vegetables are tender.
Step Six
When the vegetables are fully cooked, add the fresh spinach to the pot. Stir well and let the spinach wilt in the hot soup for about a minute. After the spinach has wilted, you can taste the soup and readjust seasoning if necessary.
Step Seven
Finally, turn off the heat. Your Spinach Soup with Root Vegetables and Quorn is ready to serve. Enjoy this hearty and healthy soup with a slice of your favorite bread, if desired.
