Instructions: Cook broccoli and onion in broth for 10 minutes, or until it is about 3/4 done. Add zucchini and cook another 5 minutes, or until all the vegetables are done. Remove the vegetables from the broth with a slotted spoon and put them into a blender or food processor to which you have added the very cold chicken broth. Add curry powder and seasonings. Puree, then add the whole lot to the hot broth. Reheat, stirring well. Remove from heat and stir in the 8 oz. yogurt, blending well. Serve garnished with additional yogurt on top and if your eaters like curry, some more curry powder sprinkled on top. Top all with chopped cilantro. You may also serve this soup cold in hot weather.

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