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 colher de chá de sementes de mostarda amarela

• 2 colheres de sopa de suco de limão fresco

• 2 colheres de chá de raspas de limão

• 3 tablespoons sunflower or canola oil

• 4 colheres de chá de curry em pó

• 110g Greek yoghurt

• 2 cebolinhas, fatiadas finamente

• 2 colheres de sopa de hortelã fresca picada

• 2 colheres de sopa de azeite de oliva

• 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 colher de chá de sementes de erva-doce

• 1 colher de chá de sementes de cominho

• 450g Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 725ml )

• 1 tablespoon turmeric

• 4 1/2 cups vegetable broth

• 6 folhas de louro

• 1 250g bag baby spinach leaves

• 1 14- to 450g container firm tofu, drained, cut into 1/2-inch cubes

• Chopped fresh parsley

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.