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Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt Recipe

Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt Recipe

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Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

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Ingredients

Count

Nutrition

421

Calories

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Ingredients:

Serving

4 cups chopped red onions (about 2 large)
1 1/2 tbsp sunflower oil
1 tsp nigella seeds
1 tsp black mustard seeds
1 tsp yellow mustard seeds
2 tbsp fresh lemon juice
2 tsp grated lemon peel
3 tbsp sunflower or canola oil
4 tsp curry powder
2/3 cup greek yogurt
2 green onions, thinly sliced
2 tbsp chopped fresh mint
2 tbsp 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 tbsp curry leaves
1 tsp fennel seeds
1 tsp cumin seeds
1 lb yukon gold potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 tbsp turmeric
4 1/2 cups vegetable broth
6 bay leaves
1 9- oz bag baby spinach leaves
1 14- to 16-oz container firm tofu, drained, cut into 1/2-inch cubes
chopped fresh parsley

Directions:

For mustard-onion salsa: 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.
For curry oil: 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.
For minted yogurt: Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.
For soup: 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 yogurt alongside.
*Nigella seeds are pungent and peppery, from a flowering plant of the same name. Also called kalonji or black onion seeds. Available .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	421.27 Kcal (1764 kJ)
Calories from fat	157.07 Kcal
		% Daily Value*
Total Fat	17.45g	27%
Cholesterol	3.17mg	1%
Sodium	1024.11mg	43%
Potassium	1397.96mg	30%
Total Carbs	52.87g	18%
Sugars	10.4g	42%
Dietary Fiber	8.64g	35%
Protein	20.42g	41%
Vitamin C	66.3mg	110%
Vitamin A	0.2mg	8%
Iron	97.9mg	544%
Calcium	316.6mg	32%

Amount Per 100 g
Calories	75.45 Kcal (316 kJ)
Calories from fat	28.13 Kcal
		% Daily Value*
Total Fat	3.13g	27%
Cholesterol	0.57mg	1%
Sodium	183.42mg	43%
Potassium	250.38mg	30%
Total Carbs	9.47g	18%
Sugars	1.86g	42%
Dietary Fiber	1.55g	35%
Protein	3.66g	41%
Vitamin C	11.9mg	110%
Iron	17.5mg	544%
Calcium	56.7mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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