Curried Cauliflower Soup (Volumetrics)

• 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

1. 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.
2. Add the broth, water, cauliflower, and salt to the pot.Bring to a simmer, stirring occasionally, then cover and simmer 15 minutes, stirring occasionally.
3. Puree the soup in a blender or food processor and return to the pot.
4. Reserve 2 tablespoons of the zucchini and stir the rest into the soup and reheat.
5. Ladle the soup into 4 soup bowls and garnish with the reserves zucchini.

olive oil, onions, curry powder, vegetable broth, water, cauliflower florets, salt, zucchini

Taken from www.food.com/recipe/curried-cauliflower-soup-volumetrics-500596 (may not work)