Prep Time:
15 mins
Cook Time:
36 mins
Total Time:
51 mins
Servings:
8
Yield:
8 servings
Ingredients
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.
Cook's Notes:
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.
Nutrition Facts (per serving)
| 183 | Calories |
| 4g | Fat |
| 32g | Carbs |
| 6g | Protein |
