Curried Potato And Spinach Soup With Onion Salsa An

Name: Curried Potato And Spinach Soup With Onion Salsa And Minted Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chopped red onions (about 2 large); 1 1/2 tablespoons sunflower oil or canola oil; 1 teaspoon nigella seeds*; 1 teaspoon black mustard seeds; 1 teaspoon yellow mustard seeds; 2 tablespoons fresh lemon juice; 2 teaspoons grated lemon peel; 3 tablespoons sunflower or canola oil; 4 teaspoons curry powder; 2/3 cup Greek yogurt; 2 green onions, thinly sliced; 2 tablespoons chopped fresh mint; 2 tablespoons olive oil; 1 small head of cauliflower, halved, cored, cut into 1/3-inch-thick slices, broken into pieces (about 3 cups); 1 medium white onion, chopped; 3 tablespoons curry leaves; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 3 cups); 1 tablespoon turmeric; 4 1/2 cups vegetable broth; 6 bay leaves; 1 9-ounce bag baby spinach leaves; 1 14- to 16-ounce container firm tofu, drained, cut into 1/2-inch cubes; Chopped fresh parsley

Servings: persons

4 cups chopped red onions (about 2 large)
1 1/2 tablespoons sunflower oil or canola oil
1 teaspoon nigella seeds*
1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
3 tablespoons sunflower or canola oil
4 teaspoons curry powder
2/3 cup Greek yogurt
2 green onions, thinly sliced
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 small head of cauliflower, halved, cored, cut into 1/3-inch-thick slices, broken into pieces (about 3 cups)
1 medium white onion, chopped
3 tablespoons curry leaves
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon turmeric
4 1/2 cups vegetable broth
6 bay leaves
1 9-ounce bag baby spinach leaves
1 14- to 16-ounce container firm tofu, drained, cut into 1/2-inch cubes
Chopped fresh parsley

1
Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.
2
Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.
3
Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.
4
Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes; stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu; heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.
5
Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.
6
*
7
seeds are pungent and peppery, from a flowering plant of the same name. Also called
8
or black onion seeds. Available at indianfoodsco.com.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 cups chopped red onions (about 2 large), 1 1/2 tablespoons sunflower oil or canola oil, 1 teaspoon nigella seeds*, 1 teaspoon black mustard seeds, and more.

Yes, Curried Potato And Spinach Soup With Onion Salsa And Minted Yogurt falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried Potato And Spinach Soup With Onion Salsa And Minted Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions