Curried Potato Spinach and Garbanzo Bean Soup

Warm up with a hearty bowl of Curried Potato Spinach and Garbanzo Bean Soup, a vibrant, spice-forward dish that blends comforting flavors with wholesome ingredients. This fragrant soup features tender russet potatoes, protein-packed garbanzo beans, and nutrient-rich spinach simmered in a creamy coconut milk base infused with curry powder, cumin, turmeric, and a touch of fresh ginger. Perfect for a cozy weeknight dinner, this vegan and gluten-free soup is easy to prepare and comes together in just 45 minutes. Serve it with a sprinkle of fresh cilantro for a fresh, herbaceous finish that enhances the exotic flavors. Packed with plant-based goodness, this one-pot wonder is as nutritious as it is delicious—your go-to recipe for a satisfying and soul-soothing meal!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon red pepper flakes (optional)
• 2 large russet potatoes, peeled and diced
• 6 cups vegetable broth
• 15 ounces canned garbanzo beans (chickpeas), drained and rinsed
• 1 cup unsweetened coconut milk
• 4 cups fresh spinach leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, or until softened.

Step 3

Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

Step 4

Add the curry powder, ground cumin, ground turmeric, and red pepper flakes (if using), stirring to coat the onions and release the spices’ aroma.

Step 5

Add the diced potatoes to the pot and toss to combine with the spices.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Lower the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the potatoes are tender.

Step 8

Stir in the garbanzo beans and coconut milk, and let the soup simmer gently for 5 more minutes.

Step 9

Add the fresh spinach leaves to the pot and stir. Cook for 2-3 minutes until the spinach is wilted.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Serve the soup hot, garnished with chopped cilantro if desired.

Nutrition Facts

Serving size	(2921.6g)

Amount per serving	% Daily Value*
Calories	1836.3

Total Fat 53.5g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 7839.6mg	0%
Total Carbohydrate 290.9g	0%
Dietary Fiber 50.7g	0%
Total Sugars 44.2g
Protein 65.4g	0%

Vitamin D 0IU	0%
Calcium 1035.2mg	0%
Iron 26.5mg	0%
Potassium 6532.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 13.7%

Carbs: 61.0%