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

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

• Chopped fresh parsley

Description

This Soup Features The Flavors Of India: Aromatic Nigella Seeds, Curry Powder, Curry Leaves, And Cumin Seeds.

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