Name: Curried Potato and Spinach Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Onion, finely chopped - ½; Dried bay leaf - 1; Ground cumin - 2 teaspoons; Curry powder - 1 teaspoon; Ground turmeric - 1 teaspoon; Ground coriander - ¼ teaspoon; Potatoes, peeled and cut into small cubes - 6; Chicken broth - 4 cups; Water - 3 cups; Chopped canned tomatoes with juice - 1 cup; Garlic and herb seasoning (such as Spike®) - 2 teaspoons; Chopped frozen spinach - 1 (10 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curried Potato and Spinach Soup

1. Olive oil - 2 tablespoons

2. Onion, finely chopped - ½

3. Dried bay leaf - 1

4. Ground cumin - 2 teaspoons

5. Curry powder - 1 teaspoon

6. Ground turmeric - 1 teaspoon

7. Ground coriander - ¼ teaspoon

8. Potatoes, peeled and cut into small cubes - 6

9. Chicken broth - 4 cups

10. Water - 3 cups

11. Chopped canned tomatoes with juice - 1 cup

12. Garlic and herb seasoning (such as Spike®) - 2 teaspoons

13. Chopped frozen spinach - 1 (10 ounce) package

How to cook deliciously - Curried Potato and Spinach Soup

1. Stage

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.

2. Stage

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.