Penn Herb Wellness Guide
Curried Broccoli and Cauliflower Soup
- 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
- In a large soup pot, heat olive oil over medium-high heat and saut 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.
Copyright 2020 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Read our healthy recipe definitions.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2020.