Cool, lively, healthy—Broccoli Mint Soup

Mint and a drizzle of curried yogurt give this creamy (but cream-free) vegetarian soup the vibrant, fresh taste of spring. Serving it room temperature makes it an elegant, surprising first course.

WE’VE BEEN EATING A LOT OF BROCCOLI LATELY, for all the right reasons. It’s super healthy, of course, but it’s also delicious. Recently, it reminded Marion of a soup she’d made with broccoli and mint long ago, like before we met long ago. It was served room temperature fresh and springlike. She thought maybe she would try to make it again to share here at Blue Kitchen. I reminded her that we had done it years ago. That’s the problem with doing a food blog for nearly 20 years—when you think of trying something, chances are you’ve already done it. We’re going to make it again. You should give it a try, for all the right reasons. Here’s the original recipe.