Simply Spinach and Potato Curry Soup
Simply Spinach and Potato Curry Soup is a comforting dish that combines tender potatoes and fresh spinach in a flavorful curry broth for a wholesome meal.
Equipment
- 1 Large pot
- 1 blender (optional)
- 1 Ladle
Ingredients
- 2 tablespoons olive oil - for sautéing
- 1 medium onion - diced
- 2 cloves garlic - minced
- 1 teaspoon ginger - grated
- 1 teaspoon curry powder - adjust to taste
- 4 cups vegetable broth - or chicken broth for non-vegetarian option
- 2 medium potatoes - peeled and diced
- 4 cups fresh spinach leaves - washed and chopped
- 1 cup coconut milk - optional, for creaminess
- Salt - to taste
- Pepper - to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, grated ginger, and curry powder. Sauté for another minute until fragrant.
- Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then reduce to a simmer cover the pot. Cook for about 15 minutes until the potatoes are tender.
- Once the potatoes are cooked, stir in the chopped spinach and coconut milk (if using). Cook for an additional 5 minutes until the spinach is wilted.
- Season with salt and pepper to taste. For a smoother texture, blend a portion of the soup before serving.
- Serve hot with crusty bread.
Notes
This soup is perfect for a quick weeknight dinner. Serve it with crusty bread for a complete meal. You can add chickpeas for extra protein or use frozen spinach if fresh isn't available.
For a spicy kick, consider adding a diced chili pepper or a teaspoon of chili powder. If you prefer a creamy texture, blend a portion of the soup until smooth and then mix it back in.