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–+ servings
FAVOURITES PRINT RECIPE

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
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.
Tried this recipe?Mention @wifeonaboat or tag #wifeonaboat on Instagram!