Spinach Potato Soup

This warming but light soup is perfect for the transition from winter to spring or from summer to fall.

Print this page


1 tsp turmeric
1/2 tsp chili flakes
4 cloves garlic, minced
1 inch piece ginger, peeled and minced
1 onion, sliced thinly
3 lbs potatoes, any variety, cut into a large dice
1 bag spinach, roughly chopped
4 cups chicken stock or water
greek yogurt (optional)
cilantro (optional)


  1. In a soup pot, heat a glug of neutral oil over medium heat
  2. Add the turmeric and chili flakes and let fry until fragrant (30 seconds or so)
  3. Add the ginger, garlic, and onion with a big pinch of salt and reduce the heat to medium low then let cook until just starting to soften but not brown (about 7 minutes)
  4. Add the potatoes and the stock/water. Increase the heat heat to high, bring to a boil, reduce to a simmer and cook until the potatoes are tender
  5. Add the spinach and let wilt
  6. Taste and adjust seasoning as desired
  7. Divvy into bowls and top with yogurt and cilantro if using