Curried Potato and Pea Soup
Ingredients
- 3 medium Yukon Gold Potatoes
- 1/2 medium onion
- 1 tablespoon butter, unsalted
- 2 clove garlic
- 1/4 cup flour, all-purpose
- 1 tablespoon curry powder
- 1 teaspoon garam masala spice
- 2 cup chicken broth, low-sodium
- 1 1/2 cup milk
- 1 cup green peas, frozen
- 1 tablespoon lime juice
Toppings
- 1/2 cup Greek yogurt, plain
- 1 cup cilantro
Instructions
- Dice yellow new potatoes, about 1 1/2 cups worth. Dice onion.
- Heat butter in a large sauce pan over medium heat. Add potatoes, onions and garlic, cook until onion is translucent, about 5 minutes.
- Stir in the all-purpose flour, curry, garam masala; saute for 30 seconds, stirring constantly.
- Add the broth and milk. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender, stirring occasionally.
- Stir in the peas and cook, uncovered, for 5 minutes.
- Season with lime juice and salt to taste.
- Garnish each serving with yogurt and cilantro.
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Nutrition
Calories: 201kcal | Carbohydrates: 31g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 101mg | Fiber: 4g | Sugar: 7g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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