Curried Vegetable Spinach Soup

  • September 21, 2021
Curried Vegetable Spinach Soup

Meal plans and grocery lists come in handy, both when we’re docked at home and while we’re cruising. Sometimes, in spite of my best intentions, vegetables get ignored or their bits and pieces leftover. That’s when this Curried Vegetable Spinach Soup comes in handy – a tasty, quick and easy soup perfect for life on a boat.

Recently, while cruising B.C.’s Gulf Islands, we dropped the hook in Lyall Harbour off of Saturna Island. Being late August, we pretty much had it to ourselves so we decided to stay two nights. After many days of sunshine and heat, the second day promised rain and cooler temperatures. That, combined with some veggies approaching their best before date, made this soup the perfect lunch!

Making Curried Vegetable Spinach Soup (Plant Based/Vegetarian) on a Boat

Making this soup on a boat couldn’t be easier. One pot, your favourite veggies, beans and quinoa and you have a full meal that tastes great.

If we’re at a marina with lots of electricity, I prep the white kidney beans in my Instant Pot. But if we’re on the hook, then I use canned beans. You can also use other beans like red kidney or chickpeas.

Any leftovers reheat wonderfully, although you may want to add a bit more broth or water.

Boat Tested and Tasted!

This Curried Vegetable Spinach Soup was tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Stove. See other boat tested and tasted recipes.

Curried Vegetable Spinach Soup

Curried Vegetable Spinach Soup

Making this Curried Vegetable Spinach Soup on a boat couldn’t be easier. One pot, your favourite veggies, beans and quinoa and you have a full meal that tastes great.
Adapted from recipe on Food.com
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Course: Lunch
Keyword: Vegan & Plant Based, Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 bowls

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 2 cups chopped vegetables, carrot, celery, bell pepper, broccoli, cauliflower, etc
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1 pinch fresh ground pepper
  • 3-4 cups vegetable broth, depending on how liquidy you like your soup
  • 1 cup chopped tomatoes or canned diced tomatoes
  • 1/4 cup quinoa
  • 1 can white kidney beans, rinsed and drained
  • 1/2 tbsp curry powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp red pepper flakes
  • 3 cups baby spinach, or as much you want to add

Instructions

  • Using your favourite soup making pot, heat oil and saute onion until translucent.
  • Add your veggies of choice and saute until veggies are softened (about 4-5 minutes).
  • Add broth, tomatoes, quinoa, kidney beans and spices. Bring to a boil, reduce heat and simmer for 15-20 minutes (until quinoa is cooked and spirally).
  • Add spinach and stir until wilted.
  • Enjoy!!!

Notes

This Curried Vegetable Spinach Soup was tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Stove. See other boat tested and tasted recipes.
Did you make this?Leave a comment below and share a photo on Instagram. Tag @wifeonaboat and hashtag it #wifeonaboat.
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Stay safe and happy cruising!

Wife On a Boat

Curried Vegetable Spinach Soup

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[…] If we’re out cruising, then I’ll use canned and have some leftover which work well in Curried Vegetable Soup or another bowl […]

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