RCI-SP.005.0115.001
Sight-saving Curried Spinach-Potato Soup
Sight-saving Curried Spinach-Potato Soup from the Recidemia collection
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1 tbsp
- chopped leeks1 cupwhite and light green parts
- curry powder1 tbspor to taste
- 2½ cups
- white potatoes2 smallpeeled, cut into ½-inch pieces (about 1½ cups)
- 1 tsp
- packed cups (about 4 oz) fresh baby spinach leaves4 unit
- 2 cups
- 1 unit
- plain nonfat yogurt1 unitfor garnish, optional
Method
1
Heat olive oil in a large soup pot over medium heat. Add chopped leeks and sauté for 3-4 minutes, stirring occasionally, until softened and fragrant.
2
Sprinkle curry powder over the leeks and stir continuously for 1 minute to toast the spices and release their flavors.
3
Pour vegetable stock into the pot and bring to a boil. Add the diced white potatoes and salt, then reduce heat to medium-low and simmer for 12-15 minutes until potatoes are tender.
4
Add the fresh baby spinach to the pot in batches, stirring until each batch is wilted before adding the next, about 2-3 minutes total.
5
Pour in the low-fat milk and stir well to combine. Simmer gently for 2-3 minutes, stirring occasionally, until the soup is heated through without boiling.
6
Season with freshly ground black pepper to taste. Adjust curry powder and salt if needed for flavor balance.
7
Ladle soup into bowls and serve hot, topped with a spoonful of plain nonfat yogurt if desired.