Curried Broccoli & Cauliflower Soup
Curry and nutmeg give just the right zing to this vegetable purée.
|1||c||yellow onion (diced)|
|1 1⁄2||tsp||curry powder|
|2||c||Stonyfield Organic Whole Milk Plain Yogurt|
In a large soup pot, heat olive oil over medium-high heat and sautégarlic 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 purée 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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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