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Prep Time
5 mins
Total Time
25 mins
Serves
6

Ingredients

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

Method

Step 1
Heat oil in a large saucepan over medium heat. Add onion and cook until starting to turn golden brown, about 4 min.
Step 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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 recipe):
Calories:
110
Fat:
6 g
Saturated Fat:
2 g
Carbs:
10 g
Fibre:
1 g
Sugar:
3 g
Cholesterol:
15 mg
Protein:
3 g
Sodium:
500 mg