3 tablespoons avocado, coconut or olive oil
1 large onion, chopped
1 leek, chopped
3 cloves garlic, minced
1 tablespoon curry powder
sea salt to taste
4 small or 2 large zucchini, halved lengthwise and cut into 1 inch slices
2 cups cauliflower, cut into pieces
6 cups of vegetable broth
Heat oil in a large pot. Saute onion and garlic, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini and cauliflower, and cook until tender. Pour in the vegetable stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth or slightly chunky. Garnish with seeds, herbs, spouts.
