Curried Vegetable Soup

I created this recipe uniting some favorite spices with frozen vegetables to save time. It’s an easy recipe to scale up 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 yogurt out in a separate dish to let guests serve themselves.

—Heather Demeritte, Scottsdale, AZ

Prep: 10 min. • Cook: 25 min. • Makes: 6 servings

• 1 Tbsp. canola oil
• 2 garlic cloves, minced
• 1 pkg. (16 oz.) frozen broccoli florets
• 1 pkg. (16 oz.) frozen cauliflower
• 5 cups vegetable broth
• 2 tsp. curry powder
• ½ tsp. salt
• ½ tsp. pepper
• ⅛ tsp. ground nutmeg
• Plain Greek yogurt, optional

1. 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 the vegetables are tender.
2. 2. Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top individual servings with yogurt.

1 ⅓ cups: 84 cal., 3g fat (0 sat. fat), 0 chol., 793mg sod., 10g carb. (4g sugars, 4g fiber), 4g pro. Diabetic exchanges: 2 vegetable, ½ fat.