Curried Potato, Spinach and Bean Soup

[highlyeccentric]

Curried Spinach, Potato & Cannellini Bean Soup

Accessibility notes:
* Ingredients: contains dairy; is vegetarian; contains no tomatoes; can be gluten-free if you use the right stock and curry paste
* Preparation: involves a fair bit of chopping, but, if you use a slow cooker, no hot pots or boiling liquids
* Time: about twenty minutes preparation, and 40-60 min on a stove or all day in a slow cooker
* Serves: 4-6. Doesn't freeze well but reheats wonderfully.

Ingredients

4 potatoes, peeled and chopped
1 onion, peeled and chopped
2-4 cloves of garlic, peeled and halved
2 tbsp curry paste
2 cans cannellini beans
2 bunches of English spinnach (~300 grams spinnach leaves)
1/2 cup cream or milk
3 cups stock (use 4-5 on a stove)

1. Heat some oil in a frying pan (or, if cooking the soup on the stove, use the bottom of your saucepan), and sautee the onion and garlic for 3 min. Add curry paste and potatoes and stir well; tip into the slow cooker. (You can easily skip the frying part and go straight to the slow cooker)
2. Add beans and stock to slow cooker.
3. Set slow cooker to low and leave it all day (or I think it should work with an hour on high and just a couple of hours on low). If using the stove, bring to the boil then simmer for 30/40 minutes or until potato is soft.
4. Chop up the spinach leaves and add them to the soup. Turn slow cooker to high, and when the spinach is wilted, grab a hand blender and blend until the soup is smooth.
5. Stir in milk/cream. Serve with pepper and sour cream if you have it.

Credit: modified from a Coles supermarket recipe card.

Comments

[aissi]

What kind of curry paste ? Thai ? Indian ?

[highlyeccentric]

I've used a range - red thai is best, though.

[aissi]

Thanks. I think I'll give this one a try at some point.