Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt
Photo by Brian Leatart

Ingredients

  • 1 teaspoon black mustard seeds
  • 3 tablespoons sunflower or canola oil
  • 4 teaspoons curry powder
  • 1 teaspoon yellow mustard seeds
  • 1 ½ tablespoons sunflower oil or canola oil
  • 2 green onions
  • 1 pound Yukon Gold potatoes
  • + 18 more ingredients
    • 4 ½ cups vegetable broth
    • 1 9-ounce bag baby spinach leaves
    • 4 cups red onions
    • 2/3 cup Greek yogurt
    • 1 teaspoon cumin seeds
    • 3 tablespoons curry leaves
    • 1 14- to 16-ounce container firm tofu
    • 2 tablespoons fresh mint
    • 1 teaspoon fennel seeds
    • 1 teaspoon nigella seeds
    • 1 tablespoon turmeric
    • 2 tablespoons olive oil
    • fresh parsley
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons grated lemon peel
    • 1 small head of cauliflower
    • 1 medium white onion
    • 6 bay leaves

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 uncove...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals »






Snooth Media Network