Curry Potato Soup

By krystallondon

Keep the common cold at bay with this exotic, vitamin C-enriched, one-pot meal.

Ingredients

• 2 tbsp olive oil
• 2 tbsp curry powder
• 1 cup sliced onion
• 4 cloves garlic, minced
• 1 tbsp salt
• 5 cups peeled and cubed Yukon Gold potatoes (about 6)
• 4 cups sliced leeks (about 4)
• 6 cups low-sodium chicken stock
• 1/2 cup almonds, chopped
• 6 tbsp sour cream (to garnish)
• chopped fresh chives (to garnish)

Details

Servings 6

Preparation

Step 1

1. In a pot, heat oil over medium heat. Add curry powder, cooking until fragrant. Add onion, garlic and salt. Cook 2 minutes.
2. Add potato, leek and stock, bring to a boil, then simmer 15 minutes or until potatoes are tender.
3. Divide among bowls and garnish each with almonds, a dollop of sour cream and a sprinkle of chives.

Nutrients per serving. 285 calories 13 g fat, 10 g protein, 36 g carbs, 6 g fibre. Excellent source of folate and vitamin C.