Zucchini & Cauliflower Soup

Zucchini & Cauliflower Soup

Zucchini & Cauliflower Soup
 
Ingredients
  • 2 tablespoons olive oil or extra virgin coconut oil
  • ¼ cup diced yellow onion
  • 2 cloves garlic, crushed
  • 4 cups chopped zucchini
  • 1 head cauliflower florets, about 4 cups
  • 1 carton Saffron Road Classic Culinary Vegetable Broth
  • 2-4 tablespoons fresh or dried herbs such as parsley, basil, dill and/or cilantro
Instructions
  1. In a large Dutch oven, heat the oil gently. Add the onion and garlic and saute until translucent.
  2. Add the cauliflower florets and the Saffron Road Classic Culinary Vegetable Broth and bring the liquid to a boil. Boil for about five minutes then reduce the heat and simmer for about 20 minutes.
  3. Remove the pot from heat and use an immersion blender to blend the ingredients until the mixture is smooth. Add more liquid (either broth or water), if desired, until the consistency desired is reached.
  4. Ladle into bowls and drizzle with extra virgin olive oil, alongside Saffron Road's Sea Salt Lentil Crackers for dipping and snacking.