Curried Vegetable Soup

Name: Curried Vegetable Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings (2 quarts).
Ingredients: 1 tablespoon canola oil; 2 garlic cloves, minced; 1 package (16 ounces) frozen broccoli florets; 1 package (16 ounces) frozen cauliflower; 5 cups vegetable broth; 2 teaspoons curry powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon ground nutmeg; Plain Greek yogurt, optional

TOTAL TIME: Prep: 10 min Cook: 25 min. YIELD: 6 servings (2 quarts).

I created this recipe uniting my favorite spices with frozen vegetables to save time. It's easy to scale to feed a crowd. I usually prepare enough to make sure there are leftovers. For a buffet, keep this soup warm in a slow cooker and set out yogurt in a dish to let guests serve themselves. —Heather Demeritte, Scottsdale, Arizona

Ingredients

1 tablespoon canola oil
2 garlic cloves, minced
1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
5 cups vegetable broth
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
Plain Greek yogurt, optional

Directions

1. In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender.
2. Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.

Nutrition Facts

1-1/3 cups: 84 calories, 3g fat (0 saturated fat), 0 cholesterol, 793mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 4g protein.

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