Curried Potato and Spinach Soup with Onion Salsa and Minted Yoghurt

Ingredients for Curried Potato and Spinach Soup with Onion Salsa and Minted Yoghurt

• 650g 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

• 110g Greek yoghurt

• 2 בצל ירוק, פרוס דק

• 2 tablespoons chopped fresh mint

• 2 כפות שמן זית

• 1 small head of cauliflower, halved, cored, cut into 1/3-inch-thick slices, broken into pieces (about 475g )

• 1 medium white onion, chopped

• 3 tablespoons curry leaves

• 1 teaspoon fennel seeds

• 1 כפית זרעי כמון

• 450g Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 725ml )

• 1 tablespoon turmeric

• 4 1/2 cups vegetable broth

• 6 bay leaves

• 1 250g bag baby spinach leaves

• 1 14- to 450g container firm tofu, drained, cut into 1/2-inch cubes

• Chopped fresh parsley

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.

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.

Mix yoghurt, spring onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.

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.

Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yoghurt alongside.

*Nigella seeds are pungent and peppery, from a flowering plant of the same name. Also called kalonji or black onion seeds. Available at indianfoodsco.com.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.