This spinach curry soup is a tasty way to get your greens for the day. Loaded with just a few ingredients, this soup is thick, creamy, and vegan. With less than 200 calories, this soup is meant to be enjoyed with a side of bread or chicken or salad.
Ingredients
- 2 tbsp olive oil
- 2 yellow onions
- 1 inch piece of ginger - or 2 tsps grated fresh ginger
- 4 garlic cloves
- 4 tsp coriander
- 2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 3/4 cup cilantro
- 16 oz bag of frozen spinach - thawed
- 1 jalapeno
- OPTIONAL: 1/4 cup to 1/2 cup vegetable stock if you want to thin out this sauce 1/4 cup coconut milk, chili flakes, sliced fresh jalapeno
Instructions
- Peel and slice onions and add to a pan with oil and turn heat onto medium. Sauté onions, stirring often for about 10 minutes.
- While onions are sautéing, peel the ginger and garlic cloves and dice them roughly. Also, clean the cilantro and chop it up roughly.
- Add ginger and garlic to the pan with the onions and sauté for about 5 more minutes. Stirring often.
- Then add in the coriander, smoked paprika, cumin, turmeric, cilantro, and mix well.
- Then add in the frozen spinach and jalapeno and cook for about 5 more minutes.
- Add all the ingredients to a blender and blend until smooth.
- If the mixture is too thick, add in a 1/4 cup of vegetable stock. If you would like it even thinner add in another 1/4 cup for a total of 1/2 a cup.
- Enjoy as-is or add in 1/4 cup coconut milk to thin it.
- Also, can be garnished with chili flakes and sliced jalapenos.
- Dig in!
Nutrition
Serving: 1g | Calories: 170kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Sodium: 119mg | Fiber: 7g | Sugar: 3g
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