Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

Ingredients

• 9 ounce baby spinach leaves 
• 6  bay leaves 
• 1 teaspoon mustard seeds black
• 3 tablespoons canola oil 
• 1 small head cauliflower cored halved cut into 1/3-inch-thick slices, broken into pieces ( 3 cups)
• 1 teaspoon cumin seeds 
• 3 tablespoons curry leaves 
• 4 teaspoons curry powder 
• 1 teaspoon fennel seeds 
• 2 tablespoons mint leaves fresh chopped
• 6 servings parsley fresh chopped
• 0.7 cup greek yogurt 
• 2  green onions thinly sliced
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest grated
• 2 tablespoons olive oil 
• 4 cups onions red chopped ( 2 large)
• 1 teaspoon nigella seeds 
• 14 ounce spicy tofu firm drained cut into 1/2-inch cubes
• 1 tablespoon turmeric 
• 4.5 cups vegetable broth 
• 1 medium onion white chopped
• 1 teaspoon mustard seeds yellow
• 1 pound yukon gold potatoes peeled cut into 1/2-inch cubes ( 3 cups)

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

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.
2. 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.
3. Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute.
4. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill.
5. Let stand at room temperature 1 hour before serving.
6. Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.
7. Heat oil in heavy large pot over high heat.
8. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes.
9. Add potatoes; stir 2 minutes.
10. Add turmeric and stir 1 minute.
11. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes.
12. Add spinach and stir until wilted, about 1 minute.
13. Add tofu; heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.
14. Divide soup among 6 bowls; sprinkle with chopped parsley.
15. Serve salsa, curry oil, and minted yogurt alongside.
16. *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.