Spinach Potato Soup
This warming but light soup is perfect for the transition from winter to spring or from summer to fall.
Ingredients
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)
Method
- In a soup pot, heat a glug of neutral oil over medium heat
- Add the turmeric and chili flakes and let fry until fragrant (30 seconds or so)
- 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)
- 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
- Add the spinach and let wilt
- Taste and adjust seasoning as desired
- Divvy into bowls and top with yogurt and cilantro if using
