Hearty Beef and Mushroom Curry Soup
Warm up with a comforting Beef and Mushroom Curry Soup, brimming with tender beef, earthy mushrooms, and a luscious yellow curry broth. This low-sodium, low-fat dish strikes the perfect balance of spices, making it ideal for chilly days. Serve it alongside crusty bread to soak up all the flavorful goodness.
ingredients
- 1 lb beef stew meat, cut into small cubes
- 2 cups mushrooms, sliced (like cremini or button)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 2 cups low-sodium vegetable broth
- 1 can (10.5 oz) Cream of Mushroom Soup (low sodium)
- 1 can (13.5 oz) coconut milk (light)
- 2 tbsp yellow curry powder
- 1 tbsp olive oil
- 2 cups baby spinach
- Salt and pepper to taste
- Crusty bread, for serving
steps
- 1.
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- 2.
Stir in minced garlic and ginger; cook for an additional minute until fragrant.
- 3.
Add beef cubes to the pot; season with salt and pepper. Brown the beef on all sides, about 5-7 minutes.
- 4.
Stir in sliced mushrooms and yellow curry powder, cooking for another 3 minutes until mushrooms start to soften.
- 5.
Pour in the vegetable broth, Cream of Mushroom Soup, and coconut milk. Stir well to combine.
- 6.
Bring the soup to a gentle simmer and let it cook for about 30 minutes until the beef is tender.
- 7.
Just before serving, stir in the baby spinach and cook until wilted, about 3 minutes.
- 8.
Taste and adjust seasoning if necessary before serving hot with crusty bread.
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