This tasty and filling soup is simple to make and perfect for a chilly winter night. Both children and adults adore it!
| Prep Time: | 15 mins |
| Cook Time: | 36 mins |
| Total Time: | 51 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
- Substitute vegetable broth for the chicken broth if desired.
- Substitute 1/2 pound fresh spinach or chard for the frozen spinach if preferred.
- Variations: add a can of chickpeas or some cooked chicken during the final phase of cooking.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 563 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This is easy to put together and pretty tasty. I ended up puréeing it with a hand blender. Thank you for the recipe.