Curried Spinach and Potato Soup

"A big man can carry a heavy load; a good soup can carry a dinner." - Country Proverb

I make a soup almost every other day. It's healthy, economical, and fills my house with flavor. Walk in the front door of a home where soup is simmering, and you'll know what I mean. To fill your own place with soothing aromas and reap the major health benefits of a wholesome, homemade soup, first take a peek in your fridge. You'll need only three or four veggies and a few spices or herbs. If you eat meat, use what you have. Take your ingredients, put them in a pot with stock and simmer. It's the best way to use the leftovers. For more specific directions, try the soup below. It's so simple. You might also serve it up with some Brown Soda Bread.

Serves 6


• 2 medium onions, chopped • 2 medium carrots, chopped • 2 medium potatoes, diced • 2 handfuls spinach • 2 garlic cloves, chopped • 1 tablespoon curry powder • 5-6 cups vegetable stock • 2 tablespoons cream • salt + black pepper

Melt 2 tablespoons of butter in a medium pot. Add the onions and carrots and cook until soft. Add the potatoes, spinach, garlic, curry and stock. Simmer for about an hour. Blend with a hand mixer until smooth. If it`s too thick, add more stock. Add the cream and season with salt and pepper to taste.