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Cauliflower & Zucchini Soup

Net Carbs: 5.63g
5 from 1 vote
Servings 6 servings
Calories 91 kcal


  • 2 tablespoons vegetable oil
  • 3 cloves garlic crushed
  • 1 brown onion diced
  • 3 zucchini roughly diced
  • 1/2 cauliflower cut into small florets
  • 4 cups vegetable stock
  • 1 1/2 teaspoons turmeric power
  • juice of 1 lemon
  • salt & pepper to taste


  • 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.