Curried Potato, Spinach and Garbanzo Bean Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 2 tablespoons olive oil
- 2 1/2 teaspoons curry powder
- 1/2 cup canned unsweetened coconut milk
- 1 cup coarsely chopped onion
- Carbohydrate 84 g(28%)
- Fat 32 g(49%)
- Fiber 19 g(78%)
- Protein 21 g(41%)
- Saturated Fat 13 g(66%)
- Sodium 1324 mg(55%)
- Calories 676
Preparation Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste. Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
Preparation Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste. Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
