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Curried Spinach Soup
Curried Spinach Soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulgent creamy spinach soup with a subtle curry twist. Made healthier with olive oil and fat-free sour cream. Garnish with crispy croutons.
Ingredients:
  • 1 large potato - peeled and cubed
  • 6 tablespoons olive oil
  • 0.5 cup chopped green onions
  • 12 cups spinach - rinsed, stemmed, and dried
  • 0.33333334326744 cup all-purpose flour
  • 2 teaspoons curry powder
  • 4 cups chicken broth
  • 1 tablespoon lemon juice
  • 1 (8 ounce) carton nonfat sour cream
Instructions:
  • Add the potato to a saucepan and cover with water. Boil until tender, then drain and set aside.
  • In a large saucepan or soup pot, warm 2 tablespoons of olive oil. Add the green onions and sauté until tender. Mix in the cooked potatoes, then gradually add and wilt the spinach, stirring each time. Blend the mixture in a food processor or blender until smooth.
  • In the same pan, warm up the rest of the olive oil and whisk in the flour and curry powder. Slowly whisk in the broth to avoid lumps. Add back the spinach mixture and stir well with lemon juice. Cook over medium heat until it boils, stirring constantly until thickened.
  • In a medium bowl, combine sour cream with 1 cup of hot soup until smooth. Stir mixture back into the pot of soup. Heat gently until warmed, then serve promptly.

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