Vegetable "Flu Buster" Soup

• Gluten free

• Produce

  • 2 Carrots, large
  • 1/2 head Cauliflower
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1 tsp Ginger, root
  • 1 Lemon (about 2 t, juice of
  • 1/2 Onion, small
  • 2 Potatoes, small
  • 1 Zucchini, medium

• Canned Goods

  • 4 cup Vegetable and/or chicken broth

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 Salt and pepper
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Greek yogurt

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 T olive oil
• ½ small onion, chopped
• 2-3 cloves garlic, peeled and minced
• ¼ t ground turmeric
• 1 t peeled, diced ginger root
• 2 small potatoes, chopped (peeled, if you like)
• ½ head of cauliflower, chopped
• 1 medium zucchini, chopped
• 2 large carrots, chopped
• 2 stalks of celery, chopped
• salt and pepper, to taste
• juice of one lemon (about 2 T)
• 4 c vegetable and/or chicken broth
• ¼-1/2t cayenne pepper
• Greek yogurt, if desired, for serving

Directions

• In a large pot, heat the olive oil over medium heat.
• Add the onion, garlic, ginger, and turmeric, and saute for a few minutes until onions start to soften and become translucent.
• Add the remaining veggies, and salt and pepper, and saute for several minutes longer.
• Add lemon juice, and stir to coat the vegetables.
• Add the broth, cayenne and additional salt and pepper, if desired bring to a boil, cover and boil for 10-15 minutes, or until the veggies are soft.
• Use an immersion blender, or add the contents of the pot to a blender of food processor (in portions, if needed, based on the size of your blender), puree until smooth and creamy.
• Return the soup to the pot, and heat through.
• Serve with Greek yogurt, if desired.