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 teaspoon yellow mustard seeds

• 2 matskedar färsk citronsaft

• 2 teaspoons grated lemon peel

• 3 tablespoons sunflower or canola oil

• 4 teaspoons curry powder

• 110g Greek yoghurt

• 2 salladslökar, tunt skivade

• 2 tablespoons chopped fresh mint

• 2 matskedar olivolja

• 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 teaspoon fennel seeds

• 1 teaspoon cumin seeds

• 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

• Chopped fresh parsley

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.

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