Best 4 Curried Potato And Spinach Soup Recipes

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Indulge in a symphony of flavors with our curated collection of three delectable curried potato and spinach soup recipes. Embark on a culinary journey where hearty potatoes, vibrant spinach, and aromatic spices dance together in a symphony of textures and tastes. From a classic rendition to a vegan delight and a creamy extravaganza, these recipes cater to diverse dietary preferences and culinary desires. Discover the secrets to crafting a rich, satisfying soup that nourishes your body and soul.

Here are our top 4 tried and tested recipes!

CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP



Curried Potato, Spinach and Garbanzo Bean Soup image

Categories     Bean     Leafy Green     Potato     Sauté     Vegetarian     High Fiber     Spinach     Chickpea     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1 15 1/2-ounce can garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes
1 14 1/2-ounce can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves (about 1 1/2 ounces)

Steps:

  • Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

CURRIED POTATO AND SPINACH SOUP



Curried Potato and Spinach Soup image

This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!

Provided by TEDDYBEARZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 51m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, finely chopped
1 dried bay leaf
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
¼ 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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.3 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 562.9 mg, Sugar 3 g

CURRIED POTATO AND LEEK SOUP WITH SPINACH



Curried Potato and Leek Soup with Spinach image

Categories     Soup/Stew     Dairy     Leafy Green     Onion     Potato     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Wheat/Gluten-Free     Fall     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

2 medium leeks (white and pale green parts only)
1 medium boiling potato such as Yukon Gold
1 tablespoon unsalted butter
1/2 teaspoon curry powder
2 cups water
1 cup packed spinach leaves
1/2 cup milk

Steps:

  • Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Peel potato and cut enough into 1/4-inch pieces to measure 1 cup. In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes. Stir in 2 cups water and simmer, uncovered, 20 minutes.
  • While soup is cooking, cut spinach into thin strips. In a blender purée soup until completely smooth (use caution when blending hot liquids) and return to pan. Add milk and salt and pepper to taste and bring to a simmer. Remove pan from heat and stir in spinach.

CURRIED POTATO AND SPINACH SOUP WITH ONION SALSA AND MINTED YOGURT



Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt image

Provided by Peter Gordon

Categories     Leafy Green     Herb     Mustard     Onion     Potato     Vegetable     Sauté     Quick & Easy     Cauliflower     Spinach     Fall     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 29

Mustard-onion salsa
4 cups chopped red onions (about 2 large)
1 1/2 tablespoons sunflower oil or canola oil
1 teaspoon nigella seeds*
1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
Curry oil
3 tablespoons sunflower or canola oil
4 teaspoons curry powder
Minted yogurt
2/3 cup Greek yogurt
2 green onions, thinly sliced
2 tablespoons chopped fresh mint
Soup
2 tablespoons olive oil
1 small head of cauliflower, halved, cored, cut into 1/3-inch-thick slices, broken into pieces (about 3 cups)
1 medium white onion, chopped
3 tablespoons curry leaves
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon turmeric
4 1/2 cups vegetable broth
6 bay leaves
1 9-ounce bag baby spinach leaves
1 14- to 16-ounce container firm tofu, drained, cut into 1/2-inch cubes
Chopped fresh parsley

Steps:

  • For mustard-onion salsa:
  • Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.
  • For curry oil:
  • Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.
  • For minted yogurt:
  • Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.
  • For soup:
  • Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes; stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu; heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.
  • Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.
  • *Nigella seeds are pungent and peppery, from a flowering plant of the same name. Also called kalonji or black onion seeds. Available at indianfoodsco.com.

Tips:

  • For a vegan version of this soup, use vegetable broth instead of chicken broth and omit the butter.
  • If you don't have fresh spinach on hand, you can use frozen spinach instead. Just be sure to thaw it and squeeze out any excess water before adding it to the soup.
  • To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
  • Serve the soup with a side of crusty bread, rice, or naan for a complete meal.
  • For a smoother soup, purée it with an immersion blender before serving.

Conclusion:

Curried potato and spinach soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover potatoes and spinach. With a few simple ingredients and a little bit of time, you can have a flavorful and satisfying soup that the whole family will enjoy. This soup is also versatile and can be easily customized to your own taste preferences. So get creative and experiment with different spices and ingredients to find your perfect curried potato and spinach soup recipe.

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