Bosnian Spinach Soup

Ingredients

In the Bosnian adaptation of Pinaattikeitto, we incorporate traditional Bosnian spices and flavors to enhance the taste profile. Additionally, we adjust the cooking techniques to align with Bosnian culinary traditions. We alse have the original recipe for Pinaattikeitto, so you can check it out.

• 500 grams (1.1 lbs) fresh spinach 500 grams (1.1 lbs) fresh spinach
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 200 grams (7 oz) potatoes, peeled and diced 200 grams (7 oz) potatoes, peeled and diced
• Salt and pepper to taste Salt and pepper to taste
• Sour cream, for garnish (optional) Sour cream, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 23g, 4g
• Protein: 6g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the paprika, cumin, dried thyme, and bay leaf to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
4. 4.
   Meanwhile, wash the spinach thoroughly and remove any tough stems. Roughly chop the spinach leaves.
5. 5.
   Add the chopped spinach to the pot and cook for an additional 5 minutes, or until the spinach wilts.
6. 6.
   Remove the bay leaf from the soup and season with salt and pepper to taste.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Serve the Bosnian Spinach Soup hot, garnished with a dollop of sour cream if desired.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Remove any tough stems before chopping.
• Potatoes — Peel and dice the potatoes into small, uniform pieces to ensure even cooking.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the soup.
• Adjust the spices according to your preference. You can add a pinch of chili flakes for a hint of spiciness.
• Serve the soup with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a chunkier soup, you can reserve a handful of chopped spinach and add it to the soup after blending.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Bosnian Spinach Soup hot in individual bowls. Garnish each bowl with a dollop of sour cream, if desired, and a sprinkle of freshly ground black pepper. Accompany the soup with warm crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of each bowl of soup before serving. You can also sprinkle some chopped fresh herbs, such as parsley or dill, for a pop of color.