Potato, Curry & Spinach Soup

Prep time: 5min
Total time: 25 min
Serves: 6
1 tbsp
olive oil
15 mL
1
onion, diced
1 tbsp
curry powder
15 mL
1
Yukon Gold potato, cut in bite-size pieces
1 carton
vegetable broth
900 mL
3 cups
loosely packed baby spinach (or coarsely chopped spinach)
750 mL
1/4 cup
35% cream
60 mL
Per serving (1/6 recipe):
calories
110
fat
6 g
saturated fat
2.5 g
carbs
10 g
sugar
3 g
protein
3 g
cholestrol
15 mg
fibre
1 g
sodium
500 mg

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook until starting to turn golden brown, about 4 min.

  2. Stir in curry powder and cook 1 min. Add potato, broth and 2 cups (500 mL) water. Bring to a boil. Reduce heat and simmer until potato is tender, 10 to 12 min. Remove from heat and stir in spinach and cream.