Curried Broccoli and Mint Soup

6 cups broccoli, chopped

4 cups water

1 Tbs. fresh mint, roughly chopped

2 Tbs. yogurt

2 Tbs. buttermilk

1/2  tsp. garam masala or curry powder

zest of 1 lime

salt and freshly ground pepper

Bring water to a boil in a large covered saucepan. Lightly salt water, add broccoli and cover pot. Cook broccoli for 5 minutes. Drain broccoli, reserving cooking water, and let cool slightly.  Transfer broccoli to food processor, add 2 cups of cooking water and purée for 1 to 2 minutes. Scrape down sides of processor bowl, add mint and continue to blend until smooth. Some recipes caution against blending too much. Not this one—blend the bejesus out of it, to make it nice and creamy. There will still be a slight texture to it when you’ve finished. That’s fine. Set aside and let cool to room temperature.  Mix together yogurt, buttermilk, garam masala or curry powder and lime zest. Ladle soup into serving bowls, drizzle with yogurt mixture and serve immediately.