Thai Style Potato And Spinach Soup Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
• Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.

Steps:

• Heat oil in a large fry pan and saute onion and garlic for five minutes.
• Remove two strips of zest from the lemon and add chilli and lemon zest into the frying pan.
• Cook for another few minutes.
• Stir the potatoes into the mixture and cook for a couple minutes, before adding the hot stock.
• Bring soup to a boil, turn down heat immediately.
• Add one tablespoon lemon juice, salt and pepper.
• Simmer, partially covered, for about 15 minutes or until the potatoes are cooked.
• Adjust seasoning with salt, lemon juice and Tabasco.
• Squash the spinach into the pan, coarsely chop the coriander and add that in as well.
• When the spinach is wilted, the soup is ready.

Steps:

• Melt butter in a pan.
• Add onions and celery.
• Cover and cook until tender - about 15 minutes.
• Stir occasionally.
• Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
• Simmer 30 minutes.
• Add spinach cook 2 minutes.
• Then add cream.
• Top with grated cheese if desired.

Steps:

• Heat the vegetable broth until it begins simmering, then add the green onion, garlic, and tofu.
• Let simmer for 5 minutes, then add the spinach leaves and simmer another 5 minutes.
• Add the coconut milk and simmer an additional 5 minutes, season to taste with salt and pepper (and a tiny bit Tabasco, if you like) then serve immediately.
• Note: regarding the 1 to 2 cups tofu- it depends on how"chunky" you want your soup or how many people you're feeding; you can also add a bit more vegetable broth, but not more than an additional 1/2 to 3/4 cup or you'll dilute the coconut milk too much.
• Also, you can make this a non-vegetarian soup by substituting tofu with cubed cooked chicken.

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Steps:

• Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
• Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
• Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
• Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.