POTATO AND SPINACH RECIPES RECIPES

Name: Potato Spinach Soup
Yield: 1 batch
Ingredients: 1/4 cup butter; 1 large onion; 2 stalks celery, cut fine; 1/4 cup flour; 3 cups water; 2 cups potatoes, cubed; 2 teaspoons salt; 1 cup spinach, chopped (I use frozen); 1/2 cup cream (when dieting, I use canned evaporated skim milk); to taste swiss cheese, shredded or to taste parmesan cheese, grated, shredded (optional)

POTATO SPINACH SOUP RECIPE - FOOD.COM

Potato Spinach Soup Recipe - Food.com image

Make and share this Potato Spinach Soup recipe from Food.com.

Total Time 0S

Prep Time 0S

Yield 1 batch

Number Of Ingredients 10

Ingredients

1/4 cup butter
1 large onion
2 stalks celery, cut fine
1/4 cup flour
3 cups water
2 cups potatoes, cubed
2 teaspoons salt
1 cup spinach, chopped (I use frozen)
1/2 cup cream (when dieting, I use canned evaporated skim milk)
to taste swiss cheese, shredded or to taste parmesan cheese, grated, shredded (optional)

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.

Nutrition Facts : Calories 1180.3, FatContent 84, SaturatedFatContent 52.5, CholesterolContent 254.7, SodiumContent 5230.4, CarbohydrateContent 97.3, FiberContent 11.9, SugarContent 10.5, ProteinContent 15.4

EASY POTATO AND SPINACH CURRY RECIPE - FOOD.COM

Easy Potato and Spinach Curry Recipe - Food.com image

This is an easy curry recipe. You can eat it with rice, or you can use it as a samosa stuffing. After you make it, let the flavors marry a bit before eating.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs potatoes, peeled and diced
1/4 cup oil
2 teaspoons black mustard seeds
1 teaspoon cumin seed
1 -2 teaspoon minced garlic
10 ounces chopped spinach
1/2 teaspoon turmeric
1 -1 1/2 teaspoon cayenne powder
2 teaspoons salt
1 1/2 teaspoons curry powder
1/2 teaspoon garam masala
2 teaspoons lemon juice

Steps:

Steam or boil the potatoes in salted water until very tender.
Drain and set aside.
In a large dutch oven put the oil, mustard seeds, and cumin seeds.
Heat over high heat until the mustard seeds have popped for a few seconds.
Quickly stir in the garlic.
Reduce heat to medium.
Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
If the spinach is still half frozen, that doesn't matter, just add it anyway.
Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
Turn off heat and sprinkle with lemon juice.
Gentle stir.
Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.

Nutrition Facts : Calories 415.2, FatContent 15, SaturatedFatContent 2.2, CholesterolContent 0, SodiumContent 1241, CarbohydrateContent 64.2, FiberContent 9.8, SugarContent 3.2, ProteinContent 9.6

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