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Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt


Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt Recipe

Ingredients:
  • 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
  • 3 tablespoons sunflower or canola oil
  • 4 teaspoons curry powder
  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh mint
  • 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
Directions:
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