Curried Broccoli and Cauliflower Soup

A subtle vegetable soup, this creamy pureed dish has the zesty bite of curry but the creamy and tangy flavors of yogurt, making it the perfect side dish to be served along a spicy chicken dish or hearty salad. With pounds of pureed broccoli and cauliflower, this dish isnít just tasty, itís easy and healthy too, so serve it up garnished with yogurt and scallions for an unforgettably hearty meal.


1 Tbsp olive oil
2 cloves garlic, minced
1 c. onion, diced
1 lb broccoli florets
1 lb cauliflower florets
1 ½ tsp curry powder
5 c. chicken broth
2 c. plain yogurt
⅛ tsp nutmeg
1 tsp salt
1 tsp pepper


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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