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 spring 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 475g )

• 1 medium white onion, chopped

• 3 tablespoons curry leaves

• 1 teaspoon fennel seeds

• 1 teaspoon cumin seeds

• 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

How to make Curried Potato and Spinach Soup with Onion Salsa and Minted Yoghurt

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.