Curried Cauliflower Soup (Volumetrics) - cooking recipe

Ingredients

1 tablespoon olive oil
1 1/2 cups halved and sliced onions
1 teaspoon curry powder
2 cups vegetable broth
2 cups water
4 cups chopped cauliflower florets
1/2 teaspoon salt
2 cups shredded zucchini

Preparation

Heat the oil in a 4 to 5 quart pot over medium heat. Add the onions and curry powder, cover, and cook 4 minutes, stirring occasionally.
Add the broth, water, cauliflower, and salt to the pot.Bring to a simmer, stirring occasionally, then cover and simmer 15 minutes, stirring occasionally.
Puree the soup in a blender or food processor and return to the pot.
Reserve 2 tablespoons of the zucchini and stir the rest into the soup and reheat.
Ladle the soup into 4 soup bowls and garnish with the reserves zucchini.