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

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

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

4 bowls

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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.

Tried this recipe?Let us know how it was!

Stay safe and happy cruising!