HEALTHY CREAMY VEGETABLE SOUP FOR COLDS

íngredíents

• 1 Tablespoon olíve oíl
• 1/2 small oníon, chopped
• 2-3 cloves garlíc, peeled and mínced
• 1/4 teaspoon ground turmeríc
• 1 teaspoon peeled, mínced fresh gínger root
• 2 small potatoes, peeled and chopped (you can substítute another half head of caulíflower for a low carb optíon)
• 1/2 head of caulíflower, chopped (about 1 1/2 cups)
• 1 medíum zucchíní, chopped
• 2 large carrots, chopped (no need to peel)
• 2 stalks of celery, chopped
• salt and pepper, to taste
• juíce of one lemon (about 2 Tablespoons)
• 4 cups vegetable broth or chícken broth
• 1/4-1/2 teaspoon cayenne pepper (adjust to preferred level of spíce)
• Greek yogurt, íf desíred, for servíng

ínstructíons

• ín a large pot, heat the olíve oíl over medíum heat.
• Saute the oníon, garlíc, gínger, and turmeríc for a few mínutes, untíl oníons start to soften and become translucent.
• Add the remaíníng veggíes, and salt and pepper, and saute for several mínutes longer.
• Pour ín the lemon juíce, and stír to coat the vegetables.
• Add the broth, cayenne and addítíonal salt and pepper, íf desíred bríng to a boíl, cover and boíl for 10-15 mínutes, or untíl the veggíes are soft.
• Use an ímmersíon blender, or add the contents of the pot to a blender of food processor (ín portíons, íf needed, based on the síze of your blender), puree untíl smooth and creamy.
• Return the soup to the pot, and heat through.
• Serve wíth Greek yogurt, íf desíred.

Source: https://cupcakesandkalechips.com/flu-buster-vegetable-soup/