Curried Spinach Soup

I love myself a nice bowl of hot soup. I haven’t made much soup over the summer, but now that Autumn is heading our way I think we’ll be having soup again more often.


  • 2 tablespoons vegetable oil
  • 2 cloves crushed garlic
  • 2 large or 4 medium potatoes, peeled and cubed
  • 1.5 litres vegetable stock
  • 500g frozen spinach
  • 2 tablespoons cream cheese
  • 1-2 teaspoons madras curry powder (depending how spicy you like it)
  • salt and pepper to season


  • Heat the vegetable oil in a deep saucepan and fry the garlic and potatoes for a couple of minutes on a medium heat. Careful not to let the garlic burn.
  • Add the vegetable stock and the frozen spinach. Your potatoes should be fully covered. If they are not, add a little extra water.
  • Continue cooking on a medium heat until the potatoes are soft enough that they give way if you press them with a fork against the side of the saucepan. Your spinach should have thawed out by now too.
  • Take the saucepan off the heat and use a hand blender to puree everything.
  • Put the soup back on a medium heat and stir in the cream cheese until it dissolves.
  • Season with the madras curry powder, salt and pepper. I tend to add in just a little bit of curry powder first, about half a teaspoon, take a portion or two of soup aside for the boy, then add in some more curry powder for the grown ups.

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