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Vegetable “Flu Buster” Soup
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Brief Description
A delicious, creamy vegetable soup without any cream, packed with lots of antiviral goodness. Author: Brianne @ Cupcakes & Kale Chips, slightly adapted from Virus Busting Soup at My Foodie Universe
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Main Ingredient
vegetables
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
http://cupcakesandkalechips.com/2013/01/21/mama-mondays-vegetable-flu-buster-soup-for-reciperedux/
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Tags:
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Notes:
WordPress Recipe Plugin by EasyRecipe
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Posted By: ascarr
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Posted On: Jan 04, 2014
Number of Servings:
Ingredients:
- 1 - T olive oil
- 2 cloves - garlic, peeled and minced
- 1 - t peeled, diced ginger root
- 2 - small potatoes, chopped (peeled, if you like)
- 1 - medium zucchini, chopped
- 2 - large carrots, chopped
- 2 stalks - of celery, chopped
- 4 - c vegetable and/or chicken broth
- - ½ small onion, chopped
- - ¼ t ground turmeric
- - ½ head of cauliflower, chopped
- - salt and pepper, to taste
- - ¼-1/2t cayenne pepper
- - Greek yogurt, if desired, for serving
- - juice of one lemon (about 2 T)
Directions:
In a large pot, heat the olive oil over medium heat.
Add the onion, garlic, ginger, and turmeric, and saute for a few minutes until onions start to soften and become translucent.
Add the remaining veggies, and salt and pepper, and saute for several minutes longer.
Add lemon juice, and stir to coat the vegetables.
Add the broth, cayenne and additional salt and pepper, if desired bring to a boil, cover and boil for 10-15 minutes, or until the veggies are soft.
Use an immersion blender, or add the contents of the pot to a blender of food processor (in portions, if needed, based on the size of your blender), puree until smooth and creamy.
Return the soup to the pot, and heat through.
Serve with Greek yogurt, if desired.
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