Curried Broccoli and Spinach Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

A classic Indian vegetable dish (ailed sag–a curried purée of spinach and broccoli–- was the inspiration for this dish. Curried soups can be served hot or cold. A dollop of yogurt or lemon (ream on top, some crispy pappadams, and you may not need a big dinner to follow this one.


  • 4 tablespoons unsalted butter
  • 2 medium onions, chopped (about 2 cups)



Melt the butter in a large saucepan over medium heat. Add the onions and cook slowly until tender, about 10 minutes. Add the grated ginger and curry powder and cook 1 to 2 minutes. Add the potato and the chicken stock and simmer 5 minutes. Add the broccoli florets, bring to a boil, reduce the heat, and simmer until the broccoli is tender, about 10 minutes. Add the spinach al