Potato Curry and Spinach Soup

6
Easy
Soups

Characteristics

Under 30 minutes Without nuts Vegetarian

Nutritional Facts Per Serving

110
Calories
3 g
Protein
10 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 110
  • Lipides 6 g
    • Saturated fat  2.5 g
  • Cholesterol 15 mg
  • Sodium  500 mg
  • Carbs 10 g
    • fiber  1 g
    • Sugar  3 g
  • Protein 3 g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 tbsp curry powder
  • 1 yellow-fleshed potato, cut in bite-size pieces
  • 1 carton vegetable broth
  • 3 cups loosely packed baby spinach (or coarsely chopped spinach)
  • 1/4 cup 35% cream

Method

  1. Heat oil in a large saucepan over medium heat. Add onion and cook until starting to turn golden brown, about 4 min.
  2. Stir in curry powder and cook 1 min. Add potato, broth and 2 cups (500 mL) water. Bring to a boil. Reduce heat and simmer until potato is tender, 10 to 12 min. Remove from heat and stir in spinach and cream.

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