Curried Broccoli and Cauliflower Soup
Curry and nutmeg give just the right zing to this vegetable puree.
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 lowfat 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.
Nutrition
% Daily Value
Calories
180
Calories from Fat
43
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
6%
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
5mg
2%
Sodium
1156mg
48%
Potassium
836mg
24%
Total Carbohydrate
28g
Dietary Fiber
4g
15%
Sugars
12g
Sugar Alcohols
0g
Protein
10g
20%