CURRIED POTATO AND SPINACH SOUP WITH ONION SALSA AND MINTED YOGURT

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

Provided by Peter Gordon

Categories     Leafy Green     Herb     Mustard     Onion     Potato     Vegetable     Sauté     Quick & Easy     Cauliflower     Spinach     Fall     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 29

Mustard-onion salsa
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
Curry oil
3 tablespoons sunflower or canola oil
4 teaspoons curry powder
Minted yogurt
2/3 cup Greek yogurt
2 green onions, thinly sliced
2 tablespoons chopped fresh mint
Soup
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

Steps:

  • 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 at indianfoodsco.com.

Samsung J7prime
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This soup was a great way to use up some leftover potatoes and spinach. It was easy to make and very flavorful. The onion salsa and minted yogurt were also a nice addition. I would definitely recommend this recipe to others.


Anil
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I've made this soup several times now and it's always a hit. It's easy to make and the flavors are amazing. I love the combination of potatoes, spinach, and curry. The onion salsa and minted yogurt are also delicious and add a nice touch of freshness


Naim Vi
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I'm not a big fan of curry, but I really enjoyed this soup. The flavors were well-balanced and the soup was very creamy. The onion salsa and minted yogurt were also delicious and added a nice touch of freshness. I would definitely recommend this reci


Freelancer Rezawl
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This soup was delicious! I loved the creamy texture and the rich flavor of the curry. The onion salsa and minted yogurt were also a nice addition. I would definitely recommend this recipe to others.


Vijay Vi
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This soup was easy to make and very flavorful. I loved the combination of potatoes, spinach, and curry. The onion salsa and minted yogurt were also delicious and added a nice touch of freshness. I would definitely recommend this recipe to others.


Lilleannna
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I'm not usually a fan of potato soup, but this recipe changed my mind. The soup was creamy and flavorful, and the onion salsa and minted yogurt added a nice touch of freshness. I would definitely recommend this recipe to others.


Franck Hefka
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This soup was amazing! I loved the combination of flavors and textures. The potatoes were soft and creamy, the spinach was wilted and tender, and the curry added a nice warmth to the dish. The onion salsa and minted yogurt were also delicious and add


Amin Adam
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I made this soup for dinner last night and it was a hit! My husband and kids loved it. The soup was creamy and flavorful, and the onion salsa and minted yogurt added a nice touch of freshness. I will definitely be making this soup again.


Kristina Wheeler
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This soup is delicious! The flavors are well-balanced and the texture is perfect. I especially enjoyed the onion salsa and minted yogurt, which added a nice touch of acidity and freshness. I would definitely recommend this recipe to others.


Keyasia
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I love this soup! It's so creamy and flavorful, and the onion salsa and minted yogurt add a nice touch of freshness. I've made it several times now and it's always a hit.


cjjse8 fkswwwuivseiu
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This was the first time I've ever made curried potato and spinach soup, and it turned out great! The instructions were easy to follow and the soup was very flavorful. I will definitely be making this again.


Namutebi Sharifah
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I made this soup for a party and it was a huge success. Everyone loved it, and I received several requests for the recipe. It's a great soup for a cold day, and it's also very affordable to make.


Binodh Kushwaha
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This soup was a hit with my family! The flavors were complex and delicious, and the onion salsa and minted yogurt added a nice touch of freshness. I would definitely recommend this recipe to others.