25- Minutes Curried Spinach Soup Recipes – A Quick And Healthy Choice

Once humble spinach meets exotic curry, magic happens. This union transforms a simple leafy green into a decadent, aromatic delight. Curried Spinach Soup tempts the senses with its vivid color and enticing aroma. 

Every spoonful promises a journey through vibrant flavors and textures. Fresh ingredients dance together, celebrating a fusion of traditions. This isn’t just a soup; it’s an experience. Dive into this culinary masterpiece and uncover a world where tradition meets innovation. 

Welcome to the spellbinding allure of Curried Spinach Soup. Dive in, and let the adventure begin.

What Is Curried Spinach Soup?

Curried Spinach Soup is a flavorful blend of fresh spinach and aromatic spices, primarily curry. The soup combines the nutrient-rich goodness of spinach with the warmth and depth of traditional curry seasonings. With its vibrant green hue and rich, creamy texture, it offers a culinary journey that is both comforting and exotic. 

This dish marries the health benefits of leafy greens with the spice-filled essence of curry, creating a delightful fusion that pleases both the palate and the soul.

Can You Vary The Recipe With Other Ingredients?

• Keto: Replace potatoes with cauliflower for a low-carb twist. Opt for full-fat sour cream or cream cheese.
• Paleo: Use sweet potatoes instead of regular potatoes. Replace all-purpose flour with arrowroot powder or tapioca starch. Substitute nonfat sour cream with coconut cream.
• Gluten-Free: Swap all-purpose flour with a gluten-free flour mix or cornstarch.
• Whole30: Follow the Paleo suggestions, ensuring all ingredients, especially chicken broth, contain no added sugars or non-compliant additives.
• Vegetarian: Use vegetable broth in place of chicken broth.
• Vegan: Along with the vegetarian swap, replace sour cream with vegan yogurt or cashew cream, and ensure olive oil or another plant-based oil is used.

Recipe Directions 

• Boil the potato until tender, then drain.
• In a pot, sauté green onions in 2 tbsp olive oil. Add potatoes and spinach till limp.
• Puree mixture.
• In the same pot, heat the remaining oil. Add flour and curry. Gradually add broth.
• Mix in spinach puree, lemon juice, and cook until thick.
• Blend 1 cup hot soup with sour cream. Add back into the pot. Warm it, but don’t boil it.
• Serve hot.

Variations, Add-Ons, And Toppings

Variations

• Creaminess: Use coconut milk or cashew cream for a dairy-free, vegan alternative that’s equally rich.
• Protein Boost: Incorporate lentils or chickpeas for added protein and texture.

Add-Ons

• Veggies: Roasted red peppers or sautéed mushrooms can elevate the soup’s flavor profile.
• Spices: Add a pinch of cumin or turmeric for depth and warmth.

Toppings

• Crunch: Toasted pumpkin seeds, croutons, or crispy chickpeas offer a delightful contrast.
• Herbs: Fresh cilantro, basil, or parsley add color and freshness.
• Zest: A lemon or lime zest sprinkle can brighten the soup’s flavor.
• Heat: Drizzle chili oil or a sprinkle of red pepper flakes for a spicy kick.

Can I Make Curried Spinach Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Sauté green onions and potatoes in a skillet with olive oil. Transfer to the slow cooker.
• Add spinach, curry powder, and broth. Cook on low for 4-5 hours until everything softens.
• Before serving, blend to the desired consistency and stir in the tempered sour cream mixture.

Instant Pot

• Use the “Sauté” mode for the green onions and potatoes. Add spinach and cook until wilted.
• Add curry powder and broth. Seal the Instant Pot and cook on “Manual” or “Pressure Cook” for 10 minutes.
• Quick release, blend, and then incorporate the tempered sour cream.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

• Convenience: It’s quick and easy, especially when short on time.
• Consistency: Commercial broths have a standardized flavor and salt content.
• Variety: Available in various types, like low-sodium, organic, or bone broth.

Homemade Broth

• Flavor Control: You can tailor the taste according to your preference.
• No Additives: Free from preservatives or artificial flavorings.
• Cost-effective: Can be made from vegetable scraps or leftover bones, maximizing kitchen resources.

How To Serve ?

• Temperature: Serve the soup piping hot, but avoid letting it boil once the sour cream is added, as this can affect texture.
• Garnish: Enhance with a dollop of sour cream, a sprinkle of fresh herbs (e.g., cilantro or parsley), or toasted seeds for added crunch.
• Bread Pairing: To complement its rich flavors, offer crusty bread or naan on the side.
• Texture: If desired, add some crumbled feta or toasted pine nuts for an extra layer of texture and flavor.
• Presentation: Use warm bowls to retain heat and serve with a garnished lemon slice for a fresh appeal.

Perfect Side Dishes

• Crusty Bread: Freshly baked ciabatta or baguette beautifully soaks up the soup’s flavors.
• Grilled Naan: This Indian bread, brushed with ghee or butter, enhances the curry notes.
• Salads: A crisp, tangy salad with arugula, mango, and a light vinaigrette balances the soup’s richness.
• Samosas: These savory pastries, filled with vegetables or meat, complement the curry profile.
• Rice Pilaf: A fragrant rice dish with nuts and raisins adds a hearty touch.

Storage And Make Ahead

• Make Ahead: Prepare the soup base and sautéed vegetables in advance. Store them separately in the refrigerator.
• Storage: Cool the soup and vegetables completely before transferring them to airtight containers. Refrigerate for up to 3-4 days.
• Reheating: Reheat the soup base gently on the stovetop over low heat. Add cooked vegetables just before serving to maintain their texture.
• Flavor Development: Allow the flavors to meld by letting the soup sit for a few hours or overnight before serving.
• Garnish Fresh: Top with a dollop of yogurt or a sprinkle of chopped cilantro upon serving for added freshness and flavor.

What Can We Do With Leftovers? 

• Smoothie Base: Blend with yogurt or a banana for a savory green smoothie kick.
• Pasta Sauce: Reduce until thickened and toss with your favorite pasta or zoodles.
• Grain Bowl: Pour over cooked quinoa, rice, or couscous, topped with veggies and proteins.
• Pie Filling: Use as a base for a vegetable pie or pot pie, adding some cooked veggies or meat.
• Baked Eggs: Pour into a baking dish, make wells, crack eggs, and bake for a spin on shakshuka.
• Curry Base: Add cooked chickpeas, tofu, or chicken to make a quick curry.

Nutrition Table