Curried Potato And Spinach Soup With Onion Salsa And Minted Yogurt

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