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 चम्मच पीली सरसों के बीज

• 2 बड़े चम्मच ताजा नींबू का रस

• 2 चम्मच कद्दूकस किया हुआ नींबू का छिलका

• 3 tablespoons sunflower or canola oil

• 4 teaspoons curry powder

• 110g Greek yoghurt

• 2 हरे प्याज़, पतले कटे हुए

• 2 बड़े चम्मच कटी हुई ताज़ा पुदीना

• 2 बड़े चम्मच जैतून का तेल

• 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 चम्मच सौंफ के बीज

• 1 चम्मच जीरा

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

• 1 tablespoon turmeric

• 4 1/2 cups vegetable broth

• 6 bay leaves

• 1 250g bag baby spinach leaves

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

• कटी हुई ताज़ा पार्सले

How to make Curried Potato and Spinach Soup with Onion Salsa and Minted Yoghurt

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.