Flu Soup

Ingredients

• 1 TBSP extra virgin olive oil

• 1/2 small onion chopped

• 2-3 cloves garlic, peeled and minced

• 1/4 tsp ground turmeric

• 1 tsp peeled and diced ginger root

• 2 small potatoes, chopped

• 1/2 head cauliflower

• 1 medium zucchini

• 2 large carrots chopped

• 2 celery stalks chopped

• salt to taste

• juice of one lemon

• 4 cups organic vegetable broth

• 1/4 -1/2 tsp cayenne pepper

Instructions:

• In a large pot, heat the olive oil over medium heat.

• Sauté the onion, garlic, ginger, and turmeric for a few minutes, until onions start to soften and become translucent.

• Add the remaining veggies, and salt and sauté for several minutes longer.

• Pour in the lemon juice, and stir to coat the vegetables.

• Add the broth, cayenne and additional salt and, 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 or food processor, puree until smooth and creamy.

• Return the soup to the pot, and heat through.