Ingredients 1 Tbsp olive oil 1/2 small onion, chopped 2-3 cloves garlic, peeled and minced 1/4 tsp ground turmeric powder 1 tsp peeled, minced fresh ginger root 2 small potatoes, peeled and chopped 1/2 head of cauliflower, chopped (about 1 1/2 cups) 1 medium zucchini, chopped 2 large carrots, chopped (no need to peel) 2 stalks of celery, chopped salt and pepper, to taste juice of one lemon (about 2 Tablespoons) 4 cups vegetable broth or chicken broth 1/4-1/2 tsp cayenne pepper Greek yogurt, if desired, for serving
In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, garlic, ginger, and turmeric, and saute for several minutes until the onions start to soften and become translucent.
Add the remaining vegetables, and salt and pepper, and saute for several minutes longer. Add the lemon juice, and stir to coat the vegetables.
Pour chicken or vegetable broth into the pot, cayenne, and additional salt and pepper, if desired. Bring to a boil, cover, and simmer for 10-15 minutes, or until the veggies are soft.
Use an immersion blender or regular blender to puree the soup until it is smooth and creamy.
Return the soup to the pot, and heat it through before serving.
Swirl in some plain Greek yogurt or coconut milk if desired.