YIELD
8 servings
TOTAL TIME
35 minutes
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
1
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.
2
Add the remaining vegetables, and salt and pepper, and saute for several minutes longer. Add the lemon juice, and stir to coat the vegetables.
3
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.
4
Use an immersion blender or regular blender to puree the soup until it is smooth and creamy.
5
Return the soup to the pot, and heat it through before serving.
6
Swirl in some plain Greek yogurt or coconut milk if desired.