Creamy Curry Spinach Soup

1. 1

   Put the potato in a saucepan and add enough water to cover. Bring to a boil and cook until tender. Drain and set aside.

2. 2

   Warm 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 add the spinach, stirring after each addition until the spinach is limp. Transfer the mixture to a food processor or blender and puree until smooth.

3. 3

   Heat the remaining olive oil in the same pan, then whisk in the flour and curry powder. Gradually whisk in the broth to avoid lumps. Return the spinach mixture to the pan with the lemon juice, stirring to combine. Bring to a boil over medium heat, stirring constantly until thickened.

4. 4

   Put the sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream and mix until smooth. Stir this back into the pot of soup. Heat through, but do not let it boil. Serve immediately.

• Calories 359.59 kcal Moderate
• Protein 13.65 g Good Source
• Carbs 37.82 g Moderate
• Total Fat 16.89 g High
• Saturated Fat 5.13 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 28.35 mg Moderate
• Sodium 1044.77 mg High
• Fiber 9.26 g Good Source
• Sugar 16.42 g High
• Added Sugar 0.0 g Low Source
• Calcium 359.33 mg Good Source
• Iron 7.53 mg Good Source
• Potassium 1448.93 mg Good Source
• Vitamin A 3310.27 mcg_rae Good Source
• Vitamin C 45.35 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten