Curried Broccoli & Cauliflower Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 cloves garlic, chopped
1 cup yellow onion, diced
1 lb broccoli floret
1 lb cauliflower floret
1 1/2 teaspoons curry powder
5 cups vegetable broth
2 cups stonyfield farm low-fat plain yogurt
1/8 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon pepper

Preparation

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 yogurt and seasonings into the soup.
Once combined, do not bring to a boil to prevent the yogurt from curdling.
Serve warm.