Curried Cauliflower and Yogurt Soup

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During the cold winter season, we crave hot soup. We need the vitamins in the cruciferous vegetables and when we get sick and are prescribed antibiotics, we need yogurt to restore the good "bugs" in our digestive tracts. This soup is one of my favorite creations with which to meet all these needs. 1 quart/1 litre chicken broth 1/2 onion, chopped 2 cloves garlic, halved 1 head caulflower, cut up 1 pint/500ml plain yogurt or more to taste 1 T./15ml curry powder or to taste Salt and freshly ground black pepper to taste Chopped fresh flat-leaf parsley or cilantro (coriander leaves, Chinese parsley) to garnish In a large saucepan, simmer the onion, garlic and cauliflower in half the chicken broth (preferably homemade, but canned is acceptable) about 30 minutes, or until it is tender. Puree it with a stick blender or in a food processor or blender until smooth. Return to the pot (if not using stick blender) and add remaining chicken broth; heat through. Remove from heat and stir in yogurt and curry powder. Taste and season. Serve hot, garnished with fresh herbs. In summer, this soup is also delicious chilled.