Curried Potato Spinach and Garbanzo Bean Soup
Warm up with a hearty bowl of Curried Potato Spinach and Garbanzo Bean Soup, a vibrant, spice-forward dish that blends comforting flavors with wholesome ingredients. This fragrant soup features tender russet potatoes, protein-packed garbanzo beans, and nutrient-rich spinach simmered in a creamy coconut milk base infused with curry powder, cumin, turmeric, and a touch of fresh ginger. Perfect for a cozy weeknight dinner, this vegan and gluten-free soup is easy to prepare and comes together in just 45 minutes. Serve it with a sprinkle of fresh cilantro for a fresh, herbaceous finish that enhances the exotic flavors. Packed with plant-based goodness, this one-pot wonder is as nutritious as it is delicious—your go-to recipe for a satisfying and soul-soothing meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon red pepper flakes (optional)
- 2 large russet potatoes, peeled and diced
- 6 cups vegetable broth
- 15 ounces canned garbanzo beans (chickpeas), drained and rinsed
- 1 cup unsweetened coconut milk
- 4 cups fresh spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the curry powder, ground cumin, ground turmeric, and red pepper flakes (if using), stirring to coat the onions and release the spices’ aroma.
Add the diced potatoes to the pot and toss to combine with the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Lower the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the potatoes are tender.
Stir in the garbanzo beans and coconut milk, and let the soup simmer gently for 5 more minutes.
Add the fresh spinach leaves to the pot and stir. Cook for 2-3 minutes until the spinach is wilted.
Season the soup with salt and black pepper to taste.
Serve the soup hot, garnished with chopped cilantro if desired.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7840 mg | 341% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 44.2 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1035 mg | 80% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 6533 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
