Curried Broccoli and Cauliflower Soup
Curry and nutmeg give just the right zing to this vegetable puree.
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 cup diced onion
- florets from 1 Broccoli head
- florets from 1/2 Caulliflower
- 1 1/2 teaspoons curry powder
- 5 cups vegetable broth
- 2 cups Clearwater's Cream Top Yoghurt
- 1/8 teaspoon nutmeg, ground
- 1 teaspoon salt
- 1 teaspoon pepper
In a large soup pot, heat olive oil over medium-high heat and saute 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 yoghurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yoghurt from curdling. Server warm.