1 Tablespoon olive oil

1/2 small onion, chopped

2-3 cloves garlic, minced

1/4 teaspoon ground turmeric powder

1 teaspoon fresh ginger root, peeled and minced

2 small potatoes, chopped (optional for low carb)

1/2 head cauliflower, chopped (or 1 whole head if skipping potatoes)

1 medium zucchini, chopped

2 large carrots, chopped

2 stalks celery, chopped

Salt and pepper, to taste

Juice of one lemon (about 2 Tablespoons)

4 cups vegetable or chicken broth

1/4-1/2 teaspoon cayenne pepper, to taste

Greek yogurt, for serving (optional)

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Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, ginger, and turmeric until onions are translucent, about 3-5 minutes.
Add potatoes, cauliflower, zucchini, carrots, celery, salt, and pepper. Cook for 3-5 minutes more.
Stir in lemon juice and pour in broth. Add cayenne pepper. Bring to a boil.
Reduce heat, cover, and simmer for 10–15 minutes or until vegetables are soft.
Use an immersion blender or transfer to a blender in batches and blend until smooth and creamy.
Return soup to pot and reheat as needed. Adjust seasoning if necessary.
Serve hot with a swirl of Greek yogurt, if desired.