CURRIED POTATO PEEL SOUP
Make and share this Curried Potato Peel Soup recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 50m
Yield 6 1/2 Cups
Number Of Ingredients 8
Steps:
- In a heavy kettle cook the onion in butter over moderate heat, stirring, until it is softened. Add the curry and cook, stirring for 30 seconds.
- Stir in the potato skins, garlic, stock and bay leaf. Bring to a boil and simmer, covered, stirring occasionally for 45 minutes or until the skins are tender.
- Discard the bay leaf.
- Puree with stick blender.
- Add parsley, salt and pepper and heat.
- Soup improves in flavor if allowed to cool, uncovered and shilled, covered overnight.
Nutrition Facts : Calories 189.4, Fat 7, SaturatedFat 3.8, Cholesterol 17.4, Sodium 215.2, Carbohydrate 26.9, Fiber 3.4, Sugar 3.7, Protein 5.8
CURRIED POTATO AND LEEK SOUP WITH SPINACH
Categories Soup/Stew Dairy Leafy Green Onion Potato Thanksgiving Vegetarian Quick & Easy High Fiber Wheat/Gluten-Free Fall Gourmet
Yield Serves 2 generously
Number Of Ingredients 7
Steps:
- Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Peel potato and cut enough into 1/4-inch pieces to measure 1 cup. In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes. Stir in 2 cups water and simmer, uncovered, 20 minutes.
- While soup is cooking, cut spinach into thin strips. In a blender purée soup until completely smooth (use caution when blending hot liquids) and return to pan. Add milk and salt and pepper to taste and bring to a simmer. Remove pan from heat and stir in spinach.
CURRIED POTATO LEEK SOUP RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Tasty
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the leeks, carrots, and garlic and cook, stirring frequently, until softened, 6-7 minutes. Transfer half of the sautéed vegetables to a small bowl.
- Add the potatoes, turmeric, curry powder, and chicken broth to the pot with the remaining vegetables. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 8-10 minutes, or until the potatoes are tender.
- Transfer the soup to a standing blender or (use an immersion blender directly in the pot) and purée until smooth (work in batches if necessary and let cool slightly before blending the liquid). Return the soup to the pot.
- Stir in the Campbell's® Cream of Chicken Soup and bring to a boil.
- Remove the pot from the heat and stir in the reserved vegetables and half of the parsley. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with the remaining parsley.
- Enjoy!
Nutrition Facts : Calories 1157 calories, Carbohydrate 104 grams, Fat 72 grams, Fiber 5 grams, Protein 20 grams, Sugar 15 grams
CURRIED POTATO AND CHICKPEA SOUP
A wholesome and delicious potato and chickpea soup that is vegan and versatile!
Provided by CdnBugger
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
- Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
- Blend soup with an immersion blender until desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 54.7 g, Fat 4 g, Fiber 10.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 752 mg, Sugar 9.4 g
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