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    You are in: Home / Recipes / Creamy Curried Spinach Soup - Vegan Recipe
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    Creamy Curried Spinach Soup - Vegan

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Ex-Pat Mama's Note:

    This recipe is adapted from The New Fast Food by Jill Nussinow. This is a pressure cooker recipe, but you could easily make it in a regular stock pot - it would just take a bit longer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in the pressure cooker over medium heat. Add leeks and saute for 2 minutes. Add 1 tablespoon of the veggie broth and continue sautéing another minute. Add the powdered spices and stir. Add the remaining broth, potatoes and salt.
    2. 2
      Lock the lid on the cooker. Bring to high pressure over high heat. Lower heat to maintain high pressure for 3 minutes. Quick release the pressure.
    3. 3
      Stir in the spinach and simmer about 1 minute.
    4. 4
      Puree the soup with an immersion blender until almost smooth. Add the coconut milk and agave nectar. Increase heat and simmer until the soup is heated through.
    5. 5
      Sprinkle the cilantro over all and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Creamy Curried Spinach Soup - Vegan

    Serving Size: 1 (225 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 361.7
     
    Calories from Fat 125
    34%
    Total Fat 13.9 g
    21%
    Saturated Fat 11.0 g
    55%
    Cholesterol 0.0 mg
    0%
    Sodium 456.2 mg
    19%
    Total Carbohydrate 57.6 g
    19%
    Dietary Fiber 3.5 g
    14%
    Sugars 37.5 g
    150%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    vegetable broth

    agave syrup

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