Zucchini and Cauliflower Soup

Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients:
4 scallions, chopped
1 teaspoon ginger, grated
2 tablespoons olive oil
1-pound zucchinis, sliced
2 cups cauliflower florets
Salt and black pepper to the taste6 cups veggie stock
1 garlic clove, minced
1 tablespoon lemon juice
1 cup coconut cream
Directions:
1. Heat up a pot with the oil over medium heat; add the scallions, ginger and
the garlic and sauté for 5 minutes.
2. Add the rest of the ingredients, bring to a simmer and cook over medium
heat for 20 minutes.
3. Blend everything using an immersion blender, ladle into soup bowls and
serve.
Nutrition:
Calories: 114
Total fat: 8g
Saturated fat: 6g
Sodium: 128mg
Carbs: 18g
Fiber: 8g
Protein: 6g