Curried Broccoli & Cauliflower Soup

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Curry and nutmeg give just the right zing to this vegetable purée.

130
Calories
4g
Fat
9g
Protein
6
Servings

Ingredients

1 T olive oil
2 clv garlic (chopped)
1 c yellow onion (diced)
1 lb broccoli florets
1 lb cauliflower florets
1 1/2 t curry powder
5 c vegetable broth
2 c Stonyfield Organic Whole Milk Plain Yogurt
1/8 t nutmeg (ground)
1 t salt
1 t pepper
Nutrition Information: 
Calories: 
130
Calories from Fat: 
35
Total Fat: 
4g
Cholesterol: 
5mg
Total Carbohydrate: 
19g
Dietary Fiber: 
6g
Protein: 
9g

Preparation:

Step 1

In a large soup pot, heat olive oil over medium-high heat and sautégarlic and onions until translucent.

Step 2

Add broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam.

Step 3

Place lid on pot, reduce heat to medium, and steam vegetables for about 5 minutes.

Step 4

Add curry powder and remaining broth.

Step 5

Simmer until vegetables are very tender, about 15 minutes.

Step 6

Once cooked, ladle broth and vegetables into a blender and purée until smooth.

Step 7

Return to soup pot, heat over medium heat, and gradually whisk the yogurt and seasonings into the soup.

Step 8

Once combined, do not bring to a boil to prevent the yogurt from curdling.

Step 9

Serve warm.

Ingredients

1 T olive oil
2 clv garlic (chopped)
1 c yellow onion (diced)
1 lb broccoli florets
1 lb cauliflower florets
1 1/2 t curry powder
5 c vegetable broth
2 c Stonyfield Organic Whole Milk Plain Yogurt
1/8 t nutmeg (ground)
1 t salt
1 t pepper
Nutrition Information: 
Calories: 
130
Calories from Fat: 
35
Total Fat: 
4g
Cholesterol: 
5mg
Total Carbohydrate: 
19g
Dietary Fiber: 
6g
Protein: 
9g

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