50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Curried Spinach and Potato Soup

Makes 6 servings.


  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 medium potatoes, diced
  • 2 handfuls spinach
  • 2 garlic cloves, chopped
  • 1 tablespoon curry powder
  • 5-6 cups vegetable stock
  • 2 tablespoons cream
  • salt + black pepper


Melt 2 tablespoons of butter in a medium pot. Add the onions and carrots and cook until soft. Add the potatoes, spinach, garlic, curry and stock. Simmer for about an hour.
Blend with a hand mixer until smooth. If it`s too thick, add more stock. Add the cream and season with salt and pepper to taste.

Adapted from thebitehouse.com


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