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Recipes

Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

By Peter GordonPhotography by Brian Leatart
Image may contain Bowl Dish Food Meal Soup Bowl and Soup

Recipe information

  • Yield

    6 Servings

Ingredients

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

14

-to 16-ounce container firm tofu, drained, cut into 1/2-inch cubes

Chopped fresh parsley

Need to make a substitution?

Preparation

  1. Mustard-onion salsa

    Step 1

    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. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm before serving.

  2. Curry oil

    Step 2

    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. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.

  3. Minted yogurt

    Step 3

    Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. DO AHEAD Can be made 6 hours ahead. Keep chilled.

  4. Soup

    Step 4

    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.

    Step 5

    Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.

Explore Bon AppétitSoupSoups and StewsPotatoVegetableSpinachLeafy GreensRed OnionOnionYukon Gold PotatoMainGluten-FreeVegetarianSimmerDinner