This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!


Recipe Summary

15 mins
36 mins
51 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

183 calories; protein 5.5g 11% DV; carbohydrates 32.3g 10% DV; fat 4.2g 7% DV; cholesterol 2.5mg 1% DV; sodium 562.9mg 23% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This is easy to put together and pretty tasty. I ended up puréeing it with a hand blender. Thank you for the recipe. Read More