Curried Broccoli and Cauliflower Soup



1. In large soup pot or Dutch oven, heat olive oil over medium-high heat. Add garlic and onions and saute until translucent and aromatic.

2. Add 2 Tbsp broth, broccoli and cauliflower. Place lid on pot, reduce heat to medium, and steam 5 minutes.

3. Stir in curry powder. Add remaining chicken broth and simmer until vegetables are very tender,approximately 20 minutes.

4. Ladle mixture into blender and puree until smooth. Return to pot, heat over medium heat, and whisk in yogurt, nutmeg, salt and pepper. Cook 3-5 minutes to heat through, and serve hot.

Author: Catherine Herzog

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