How to Make Punjabi Potato Curry Meera Sodha

Curried Potato And Spinach Soup

Jump to comments section print this page.

Recipe Summary Curried Potato And Spinach Soup

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

Ingredients | Punjabi Potato Curry Meera Sodha

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

Directions

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.

Info | Punjabi Potato Curry Meera Sodha

prep: 15 mins cook: 36 mins total: 51 mins Servings: 8 Yield: 8 servings

TAG : Curried Potato And Spinach Soup

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