Curried Spinach Soup

This quick vegetable side dish soup is high in fiber and vitamin A.

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Reviews (0)

3.5 by 7 people

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  • Makes: 8 servings
  • Start to Finish: 30 mins

Curried Spinach Soup

Reviews (0)

3.5 by 7 people

Rate This!

Directions

  1. In a large saucepan cook potato and green onion in 2 tablespoons of the butter over medium heat about about 10 minutes or until potatoes are tender. Slowly add the spinach, one-fifth at a time, stirring just until spinach is limp and dark green after each addition. In a food processor or blender process or blend the spinach mixture, half at a time, until smooth.
  2. In the same saucepan melt remaining 4 tablespoons butter over medium heat. Stir in flour and curry powder; cook and stir for 2 minutes. Slowly add broth, whisking until combined. Stir in spinach mixture and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly; cook and stir 1 minute more. In a medium bowl stir about 1 cup of the the hot mixture into sour cream. Return mixture to saucepan. Heat through but do not boil. Top with croutons, if desired. Makes 8 servings.
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Nutrition Facts (Curried Spinach Soup)

  • Per serving:
  • 192 kcal ,
  • 15 g fat
  • (9 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 37 mg chol. ,
  • 488 mg sodium ,
  • 10 g carb. ,
  • 6 g fiber ,
  • 1 g sugar ,
  • 5 g pro.
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Reviews (1)

7 Ratings
364 Days Ago
4.0
It was very good and substantial which is the type of texture I prefer. if you don't like curry, I think you could substitute a little garlic or tarragon to enhance the lemon juice. It was a bit time consuming as you had to wait for the spinach to wilt; might try it with frozen spinach next time. the recipe makes a healthy quantity, certainly enough for two dinners and a lunch or two.

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