Directions:

Cook up 1 small chopped onion, 1 1⁄2 teaspoons curry powder, and 1 pound cauliflower florets until soft. Transfer to a blender and puree until very smooth. Place 1 cup non-fat plain yogurt in the pot and slowly whisk in 1 14- ounce can of vegetable broth. Stir in cauliflower puree and 3⁄4 teaspoon black pepper. Heat on low until warm enough to serve, but do not bring to a boil. Divide soup among four bowls and garnish with 1⁄4 cup of dried apricots and pomegranate seeds. Serve.

 

(Serves 4)

 

Nutrition Analysis Per Serving: 90 calories, 14g carbohydrate, 6g protein, 2g fat, 0.4g saturated fat, 1mg cholesterol, 452mg sodium, 2g fiber, 19% calories from fat, 4% calories from saturated fat