Curried Potato And Spinach Soup With Onion Salsa And Minted Yogurt

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

1 14- to 16-ounce container firm tofu, drained, cut into 1/2-inch cubes

Chopped fresh parsley

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