Penn Herb Wellness Guide
Curried Broccoli and Cauliflower Soup
Curry and nutmeg give just the right zing to this vegetable puree.
Ingredients
- 1 Tbs olive oil
- 2 cloves garlic, chopped
- 1 cup yellow onion, diced
- 1 lb broccoli florets
- 1 lb cauliflower florets
- 1 1/2 tsp curry powder
- 5 cups vegetable broth
- 2 cups lowfat plain yogurt
- 1/8 tsp nutmeg, ground
- 1 tsp salt
- 1 tsp pepper
Directions
- In a large soup pot, heat olive oil over medium-high heat and saut 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.
Nutrition Facts
Calories 180
Calories from Fat 43 (24%)
(8%)Total Fat 5g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(2%)Cholesterol 5mg
(48%)Sodium 1156mg
(24%)Potassium 836mg
Total Carbohydrate 28g
(15%)Dietary Fiber 4g
Sugars 12g
Sugar Alcohols 0g
(20%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.