Heat the vegetable oil in a medium or large saucepan or pot over a medium to high heat. Add the garlic and onion and sauté until soft.
Add the zucchini and cauliflower, reduce to a medium heat and continue to cook whilst stirring gently for 8-10 minutes.
Add the vegetable stock and turmeric, bring to the boil and then simmer until the cauliflower is tender.
Remove from the heat and blend either with an immersion blender or in the food processor. Stir in the lemon juice and season to taste with salt and pepper.