Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.08 Kcal (1202 kJ) | ||
| Calories from fat | 73.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.14g | 13% | |
|---|---|---|---|
| Cholesterol | 4.42mg | 1% | |
| Sodium | 1519.23mg | 63% | |
| Potassium | 923.2mg | 20% | |
| Total Carbs | 43.13g | 14% | |
| Sugars | 15.84g | 63% | |
| Dietary Fiber | 6.41g | 26% | |
| Protein | 15.29g | 31% | |
| Vitamin C | 108.3mg | 181% | |
| Iron | 3mg | 17% | |
| Calcium | 168.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 63.12 Kcal (264 kJ) | ||
| Calories from fat | 16.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 13% | |
|---|---|---|---|
| Cholesterol | 0.97mg | 1% | |
| Sodium | 334.04mg | 63% | |
| Potassium | 202.99mg | 20% | |
| Total Carbs | 9.48g | 14% | |
| Sugars | 3.48g | 63% | |
| Dietary Fiber | 1.41g | 26% | |
| Protein | 3.36g | 31% | |
| Vitamin C | 23.8mg | 181% | |
| Iron | 0.7mg | 17% | |
| Calcium | 37.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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