Ingredients

The following ingredients have 10 Servings
  • 1 tbsp olive oil 1 large sweet onion, diced 2 lbs zucchini, diced 2 lbs frozen cauliflower, thawed 1-inch piece of fresh ginger, minced or grated 1 tsp turmeric 1 tsp salt 1/8 tsp black pepper (or to taste) 6 cups vegetable broth or water 1/2 of a 13.5oz can full-fat coconut milk Aleppo pepper to taste (optional)

Instruction

  • Heat the olive oil in a large soup pot. Add the onion and saute over medium heat for 3-5 minutes, or until translucent
  • Add the zucchini, cauliflower, ginger, turmeric, salt and pepper, and continue cooking for 2-3 more minutes, stirring often. Add the broth or water, bring to a boil, reduce heat and simmer, covered, for about 20 minutes, or until the cauliflower is tender. Let it cool slightly
  • Transfer to a blender, and blend until smooth ( make sure to put a kitchen towel over the lid, in case the hot liquid splashes)
  • Add coconut milk, mix well.
  • Serve hot or cold. If desired, top with crushed Aleppo pepper or see note 1 for more options