Potato, Curry & Spinach Soup

  • Prep Time 5 min
  • Total Time 25
  • 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

Directions

  • 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.

Nutrition Facts

  • Nutrition Description Per serving (1/6 recipe):
  • Calories 110
  • Fat 6 g
  • Saturated Fat 2.5 g
  • Carbs 10 g
  • Sugar 3 g
  • Protein 3 g
  • Cholesterol 15 mg
  • Fibre 1 g
  • Sodium 500 mg