Curried Spinach-Potato Soup Recipe | Vegetarian Times Skip to main content

Curried Spinach-Potato Soup

This soup packs a lot of flavor as well as a lot of eye-protective lutein. It’s a favorite recipe because it goes together fast.



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1 Tbs. olive oil
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1 cup chopped leeks, white and light green parts
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1 Tbs. curry powder, or to taste
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2 ½ cups vegetable stock
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2 small white potatoes, peeled, cut into ½-inch pieces (about 1 ½ cups)
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1 tsp. salt
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4 packed cups (about 4 oz.) fresh baby spinach leaves
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2 cups low-fat (1%) milk


  1. Heat oil in large saucepan over medium heat. Add leeks and 1 Tbs. water, and cook, stirring often, until tender, about 5 minutes. Add curry powder, and stir 30 seconds. Add stock, potatoes and salt, and bring to a boil. Reduce heat to low, cover and cook until potatoes are tender, about 10 minutes. Stir in spinach; cook until just wilted, about 1 minute. Cool slightly.
  2. Purée soup in blender until almost smooth; work in batches if necessary. Return soup to saucepan. Add milk, and cook over medium-low heat. Season to taste with salt and pepper.
  3. Ladle soup into 4 bowls. Garnish with swirl of yogurt, if desired, and serve.

Nutrition Information: 

6 g
Total Fat: 
5 g
Saturated Fat: 
1 g
25 g
5 mg
930 mg
3 g
8 g
Serves 4