Curried Potato and Spinach Soup You Have To Try

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Curried Potato and Spinach Soup

"This is an clean-to-put together soup it truly is delicious and pleasurable for a cold iciness's night. Kids and adults alike like it!"

Ingredients :

2 tablespoons olive oil
half of onion, finely chopped
1 dried bay leaf
2 teaspoons floor cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
1/4 teaspoon ground coriander
6 potatoes, peeled and cut into small cubes
4 cups bird broth
three cups water
1 cup chopped canned tomatoes with juice
2 teaspoons garlic and herb seasoning (which include Spike®)
1 (10 ounce) bundle chopped frozen spinach

Instructions :

Prep : 15M	Cook : 8M	Ready in : 51M

Heat olive oil in a big pot over medium heat. Add onion and bay leaf; prepare dinner and stir until onion is translucent, about 5 mins. Add cumin, curry powder, turmeric, and coriander; cook dinner, stirring frequently, until fragrant, 1 to two mins. Stir potatoes, chook broth, water, canned tomatoes, and seasoning into the pot; carry to a boil.
Reduce warmness and simmer until potatoes are mostly cooked thru, approximately 15 minutes. Add spinach; stir properly to combine. Mash a number of potatoes to thicken soup. Continue cooking until potatoes are gentle, approximately 10 mins greater.

Notes :

Substitute vegetable broth for the chook broth if desired.
Substitute half of pound fresh spinach or chard for the frozen spinach if preferred.
Variations: add a can of chickpeas or a few cooked chicken in the course of the very last phase of cooking.

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