Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This soup features the flavors of India: aromatic nigella seeds, curry powder, curry leaves, and cumin seeds. 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 |
Directions:
1. 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.
2. 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.
3. For minted yogurt: Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.
4. 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.
5. Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.
6. *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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