Curried Potato and Spinach Soup recipe
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Ingredients
- 2 tablespoons olive oil ½ onion, finely chopped 1 dried bay leaf 2 teaspoons ground cumin 1 teaspoon curry powder 1 teaspoon ground turmeric ¼ teaspoon ground coriander 6 potatoes, peeled and cut into small cubes 4 cups chicken broth 3 cups water 1 cup chopped canned tomatoes with juice 2 teaspoons garlic and herb seasoning (such as Spike®) 1 (10 ounce) package chopped frozen spinach
Nutrition Info
- 182.6 caloriescarbohydrate: 32.3 gcholesterol: 2.5 mgfat: 4.2 gfiber: 5.2 gprotein: 5.5 gsaturatedFat: 0.6 gservingSize: -sodium: 562.9 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Curried Potato and Spinach Soup
Directions
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Heat olive oil in a large pot over medium heat. Add onion and bay leaf, cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander, cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot, bring to a boil.
Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach, stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.