1/2cupfresh herbs,(choose 1 or more of: dill, basil, parsley, oregano, summer savory, etc.)
1teaspoonfresh lemon juice, or to taste
moresalt,to taste
Instructions
Wash zucchini, cauliflower and fennel bulb. Chop into 3/4-inch pieces. Keep aside until needed.
Heat ghee in a large saucepan on medium heat. Add curry powder and black pepper and sizzle for 20-30 seconds. Add the prepared vegetables along with the vegetable stock or water and salt.
Turn heat to high and bring to a boil. Partially cover and reduce heat to a simmer.
Cook for 20 minutes, or until the vegetables are soft. Turn off the heat and puree partially with an immersion blender. I like it chunky, but you can make it as smooth or as chunky as you prefer.
Stir in the fresh herbs, lemon juice, and salt.
Spoon into serving bowls and top with optional garnishes, such as parmesan cheese, chopped almonds, or roasted pumpkin seeds.
Notes
If you don’t have fennel bulb, try substituting with celery root (celeriac), parsnip, or rutabaga.This soup pairs wonderfully with a green salad. For extra protein, top your soup or salad with canned beans or cooked lentils, such as kidney, cannelloni, beluga French lentils, etc.