Curried Cauliflower and Zucchini Soup
This silky cauliflower and zucchini soup, infused with fragrant curry, is cozy, nutrient-rich, and perfectly creamy without the heaviness.
Allowed for Ideal Protein phases 1 to 3.
Serving size
4
Ingredients
- 1 Tbsp. Extra-virgin Olive Oil or Coconut Oil
- 2 Shallots, sliced
- Curry Powder, to taste
- 4 Cups Vegetable Broth or Chicken Broth
- Kosher Salt, to taste
- 1(about 24 Oz) Head of Cauliflower, cut into florets
- 2 Medium Zucchini, grated
Preparation
Step 1
Heat oil in a large pot over medium heat.
Step 2
Add sliced shallots and sauté 2–3 minutes until softened.
Step 3
Stir in curry powder and cook for about 30 seconds, until fragrant.
Step 4
Bring to a boil, then reduce to a simmer and cook for 12–15 minutes, until the cauliflower is tender.
Step 5
Stir in grated zucchini and cook another 3–4 minutes.
Step 6
Blend the soup using an immersion blender until smooth (or leave slightly chunky if preferred).
Step 7
Taste and adjust salt as needed. Serve warm and enjoy!
