Curried Cauliflower Soup (Volumetrics)

A mild curry flavor, plus some zucchini for color and texture. Feel free to add more curry powder to suit your palate. From "The Volumetrics Eating Plan".

• Ready In: 30 mins
• Serves: 4
• Yields: 6 c.

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

Directions

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.