CURRIED POTATO AND SPINACH SOUP WITH ONION SALSA AND MINTED YOGURT
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
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.
CURRIED SPINACH SOUP (PALAK SHORVA)
Rich, smooth and thick, perfect for when the weather starts to turn frosty. Make enough to have leftovers the next day -- it is even better when the flavors have time to meld together. From "Fields of Greens" by Annie Somerville.
Provided by Susiecat too
Categories Long Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the stock over low heat.
- In a separate soup pot, heat the oil and add onions, 1/2 tsp salt, and a few pinches of pepper.
- Saute the onions over medium heat until tender, about 7-8 minutes.
- Add garlic and spices to onions, saute 2 minutes.
- Add rice to onion mixture, and 3 cups of warm stock; cover and cook over medium heat for about 20 minutes, until rice is tender.
- Add spinach, 1/2 teaspoon salt and 2 cups of stock, and cook uncovered until spinach is wilted and soft.
- Puree the soup in a blender or food processor and return it to the pot over low heat.
- Add coconut milk, and stock if necessary to reach your desired consistency.
- Add lemon juice and season to taste with salt and pepper. Cook 20 more minutes.
- Toast the coconut in a dry saute pan over medium-low heat until it begins to turn golden, about 2 minutes.
- Garnish each serving with a sprinkle of toasted coconut.
Nutrition Facts : Calories 179.1, Fat 10.6, SaturatedFat 7.7, Sodium 89.4, Carbohydrate 18.9, Fiber 3.9, Sugar 3.5, Protein 5
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!
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
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 SPINACH SOUP
I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.
Provided by NATDTAT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
- Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
- Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
- Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g
CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP
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
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.
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