- 1 tablespoon olive oil
- 1 1/2 cups halved and sliced onions
- 1 teaspoon curry powder
- 4 cups vegetable broth
- 2 cups of water
- 4 cups chopped cauliflower
- 1/2 teaspoon salt
- 2 cups shredded zucchini, about 2 small
Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion and curry powder, sauté until soft and translucent, about 5 minutes.
Stir in the broth, water, and cauliflower, add the salt.
Raise the heat and bring the liquid to a simmer, stirring gently for 15 minutes.
Either blend the soup using an immersion blender or transfer it to a blender or food processor in batches. Blend until smooth.
Return the soup to the pot (if you took it out) and add all but 2 Tbl of the shredded zucchini, stir gently to reheat.
Remove from heat and ladle into 4 bowls and garnish with the reserved zucchini.