Potato, Curry & Spinach Soup
Prep Time
Serves
Cooking Mode
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)
¼ cup 35% cream
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)
¼ cup 35% cream
Directions
1Heat oil in a large saucepan over medium heat. Add onion and cook until starting to turn golden brown, about 4 min.
2Stir 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.
Disclaimer
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Personal Note
Personal Note
