Creamy Curried Spinach Soup - Vegan
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon cooking oil
- 2 large leeks, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon turmeric powder
- 3 small potatoes, peeled and cubed
- 1 teaspoon salt
- 8 -10 cups spinach, washed
- 1 (14 ounce) can coconut milk
- 1 teaspoon agave syrup
- 1⁄4 cup cilantro
directions
- Heat oil in the pressure cooker over medium heat. Add leeks and saute for 2 minutes. Add 1 tablespoon of the veggie broth and continue sautéing another minute. Add the powdered spices and stir. Add the remaining broth, potatoes and salt.
- Lock the lid on the cooker. Bring to high pressure over high heat. Lower heat to maintain high pressure for 3 minutes. Quick release the pressure.
- Stir in the spinach and simmer about 1 minute.
- Puree the soup with an immersion blender until almost smooth. Add the coconut milk and agave nectar. Increase heat and simmer until the soup is heated through.
- Sprinkle the cilantro over all and serve.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.