Curried Broccoli And Cauliflower Soup Recipe

In a large soup pot, heat olive oil over medium-high heat and sauté 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.

Note: Make sure to let the soup cool a bit before adding yogurt so the yogurt does not curdle. You can also add whole broccoli florets as seen in the photo.