Guest guest Posted November 2, 2006 Report Share Posted November 2, 2006 @@@@@ Curried Broccoli & Cauliflower Soup 1 tablespoon olive oil 2 cloves garlic, chopped 1 cup yellow onion, diced 1 lb. Broccoli florets 1 lb. Cauliflower florets 1 1/2 teaspoon curry powder 5 cups vegetable broth 2 cups Stonyfield Farm lowfat plain yogurt 1/8 teaspoon nutmeg, ground 1 teaspoon salt 1 teaspoon pepper 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. Yields 6 servings Nutrition Facts: Calories 130; Calories from Fat 35; Total Fat 4g; Cholesterol 5mg; Total Carbohydrate 19g; Fiber 6g; Protein 9g Source: Stonyfield Farm Yogurt Formatted by Chupa Babi in MC: 11.02.06 Curry and nutmeg give just the right zing to this vegetable puree. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2006 Report Share Posted November 4, 2006 has anyone ever substituted yogurt for silk or soy yogurt??? --- Chupababi <alcovi wrote: > @@@@@ > Curried Broccoli & Cauliflower Soup > 1 tablespoon olive oil > 2 cloves garlic, chopped > 1 cup yellow onion, diced > 1 lb. Broccoli florets > 1 lb. Cauliflower florets > 1 1/2 teaspoon curry powder > 5 cups vegetable broth > 2 cups Stonyfield Farm lowfat plain yogurt > 1/8 teaspoon nutmeg, ground > 1 teaspoon salt > 1 teaspoon pepper > > > > 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. > > > Yields 6 servings > > Nutrition Facts: Calories 130; Calories from Fat 35; > Total Fat 4g; > Cholesterol 5mg; Total Carbohydrate 19g; Fiber 6g; > Protein 9g > > Source: Stonyfield Farm Yogurt > Formatted by Chupa Babi in MC: 11.02.06 > > Curry and nutmeg give just the right zing to this > vegetable puree. > > > ----- > > > > > > Quote Link to comment Share on other sites More sharing options...
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