Vegetable “Flu Buster” Soup

1 T olive oil
1/2 small onion, chopped
2-3 cloves garlic, peeled and minced
1/4 t ground turmeric
1 t peeled, diced ginger root
2 small potatoes, chopped (peeled, if you like)
1/2 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
1/4-1/2t cayenne pepper
Greek yogurt, if desired, for serving

  1. In a large pot, heat the olive oil over medium heat.
  2. Saute the onion, garlic, ginger, and turmeric for a few minutes, until onions start to soften and become translucent.
  3. Add the remaining veggies, and salt and pepper, and saute for several minutes longer.
  4. Pour in the lemon juice, and stir to coat the vegetables.
  5. 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.
  6. 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.
  7. Return the soup to the pot, and heat through.
  8. Serve with Greek yogurt, if desired.

Original Recipes visit: Vegetable “Flu Buster” Soup @

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