Curried Potato And Spinach Soup With Onion Salsa And Minted Yogurt
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Seed (nigella *)1 tsp
Black Mustard Seed1 tsp
Yellow Mustard Seed2 tbsps
Lemon Juice (fresh)2 tsps
Lemon Peel (grated)4 tsps
Curry Powder2 cup
Greek Yogurt2 tbsps
Mint (chopped fresh)2 tbsps
Olive Oil1 medium
White Onion (chopped)3 tbsps
Curry Leaves1 tsp
Fennel Seed1 tsp
Cumin Seed1 tbsp
Turmeric4.5 cups
Vegetable BrothDirections:
1
For mustard-onion salsa: Combine first 5 ingredients in heavy medium saucepan
2
Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes
3
Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes
4
Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes
5
Season with salt and pepper
6
Can be made 1 day ahead
7
Cover and chill
8
Rewarm before serving
9
Combine first 5 ingredients in heavy medium saucepan
10
Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes
11
Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes
12
Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes
13
Season with salt and pepper
14
Can be made 1 day ahead
15
Cover and chill
16
Rewarm before serving
17
For curry oil: Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute
18
Transfer to small pitcher
19
Can be made 1 day ahead
20
Cover and chill
21
Let stand at room temperature 1 hour before serving
22
Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute
23
Transfer to small pitcher
24
Can be made 1 day ahead
25
Cover and chill
26
Let stand at room temperature 1 hour before serving
27
For minted yogurt: Mix yogurt, green onions, and chopped mint in medium bowl
28
Cover and chill
29
Can be made 6 hours ahead
30
Keep chilled
31
Mix yogurt, green onions, and chopped mint in medium bowl
32
Cover and chill
33
Can be made 6 hours ahead
34
Keep chilled
35
For soup: Heat oil in heavy large pot over high heat
36
Add next 5 ingredients
37
Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes
38
Add potatoes; stir 2 minutes
39
Add turmeric and stir 1 minute
40
Add broth and bay leaves
41
Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes
42
Add spinach and stir until wilted, about 1 minute
43
Add tofu; heat until warmed through, about 1 minute
44
Season with salt and pepper
45
Discard bay leaves
46
Divide soup among 6 bowls; sprinkle with chopped parsley
47
Serve salsa, curry oil, and minted yogurt alongside
48
Heat oil in heavy large pot over high heat
49
Add next 5 ingredients
50
Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes
51
Add potatoes; stir 2 minutes
52
Add turmeric and stir 1 minute
53
Add broth and bay leaves
54
Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes
55
Add spinach and stir until wilted, about 1 minute
56
Add tofu; heat until warmed through, about 1 minute
57
Season with salt and pepper
58
Discard bay leaves
59
Divide soup among 6 bowls; sprinkle with chopped parsley
60
Serve salsa, curry oil, and minted yogurt alongside
61
*Nigella seeds are pungent and peppery, from a flowering plant of the same name
62
Also called kalonji or black onion seeds
63
Available at indianfoodsco
64
Com
65
*Nigella seeds are pungent and peppery, from a flowering plant of the same name
66
Also called kalonji or black onion seeds
67
Available at indianfoodsco
68
Com