Curried Potato and Spinach Soup

Curried Potato and Spinach Soup
  • 2 tablespoons olive oil
  • 1/2 onion, finely chopped
  • 1 dried bay leaf
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 1/4 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


  1. 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. 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.

04/12/2018
Curried Potato and Spinach Soup, recipe PT15M PT1H 5 455 calories

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