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Curried Broccoli and Cauliflower Soup

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Heat up your winter soup with curry.

Ingredients
1 Tbs olive oil
2 cloves garlic, chopped
1 cup yellow onion, diced
1 lb broccoli florets
1 lb cauliflower florets
1 1/2 tsp curry powder
5 cups vegetable broth
2 cups low-fat plain yogurt
1/8 tsp nutmeg, ground
1 tsp salt
1 tsp pepper

Directions
In a large soup pot, heat olive oil over medium-high heat and sauté garlic and onions until translucent. Add broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Place lid on pot, reduce heat to medium, and steam vegetables for about 5 minutes. Add curry powder and remaining broth. Simmer until vegetables are very tender, about 15 minutes.

Once cooked, ladle broth and vegetables into a blender and puree until smooth. Return to soup pot, heat over medium heat, and gradually whisk the yogurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yogurt from curdling. Serve warm.

Yield: 6 servings

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