Curried Vegetable Soup Recipe

Ingredients

1 tablespoon canola oil2 garlic cloves, minced1 package (16 ounces) frozen broccoli florets1 package (16 ounces) frozen cauliflower5 cups vegetable broth2 teaspoons curry powder1/2 teaspoon salt1/2 teaspoon pepper1/8 teaspoon ground nutmegPlain Greek yogurt, optional

Preparation

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.

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.