Curried Broccoli & Cauliflower Soup

A Stonyfield yogurt recipe.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 2  cloves garlic, chopped
• 1  cup yellow onion, diced
• 1  lb broccoli floret
• 1  lb cauliflower floret
• 1 1⁄2 teaspoons curry powder
• 5  cups vegetable broth
• 2  cups  stonyfield farm low-fat plain yogurt
• 1⁄8 teaspoon ground nutmeg
• 1  teaspoon salt
• 1  teaspoon pepper

Directions

1. In a large soup pot, heat olive oil over medium-high heat and sauté garlic and onions until translucent.
2. Add broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam.
3. Place lid on pot, reduce heat to medium, and steam vegetables for about 5 minutes.
4. Add curry powder and remaining broth.
5. Simmer until vegetables are very tender, about 15 minutes.
6. Once cooked, ladle broth and vegetables into a blender and puree until smooth.
7. Return to soup pot, heat over medium heat, and gradually whisk the yogurt and seasonings into the soup.
8. Once combined, do not bring to a boil to prevent the yogurt from curdling.
9. Serve warm.