Description
I absolutely LOVE this soup and make it all the time. I’ve adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.
Ingredients
- 1 large potato – peeled and cubed
- 6 tablespoons olive oil
- ½ cup chopped green onions
- 12 cups spinach – rinsed, stemmed, and dried
- ⅓ cup all-purpose flour
- 2 teaspoons curry powder
- 4 cups chicken broth
- 1 tablespoon lemon juice
- 1 (8 ounce) carton nonfat sour cream
Instructions
- Place the potato in a saucepan with enough water to cover. Bring to a boil
- and cook until tender. Drain
- and set aside.
- Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions
- and cook until tender. Stir in the cooked potatoes
- then gradually mix in the spinach
- stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender
- and puree until smooth.
- Heat the remaining olive oil in the same pan
- and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan
- stirring to blend
- along with the lemon juice. Bring to a boil over medium heat
- stirring constantly until thickened.
- Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream
- and mix until well blended. Stir this back into the pot of soup. Heat through
- but do not allow to boil. Serve immediately.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8