7 small zucchinis, chopped
2 small yellow onions, chopped
4 cups vegetable broth
8 cloves garlic, minced
1 inch ginger root, peeled and minced
½ inch turmeric root, peeled and minced
handful of baby spinach or chopped kale
2 Tbsp olive oil
In a large pot, heat olive oil on low-medium heat.
Add the garlic, ginger, turmeric and onion and saute until the onion starts to become translucent.
Add the zucchini and saute for 3-5 minutes.
Add the vegetable broth.
Bring the soup to a boil. Reduce the heat to a simmer and cover. Let the soup simmer until the zucchini is tender, about 25 minutes.
Remove the pot from heat and add the spinach or kale. Stir to combine.
Blend soup in small batches until smooth and creamy. (I use a Vitamix)
Place the soup back into a pot and bring to a gentle simmer, uncovered. Cook for another 5-10 minutes.
Season with salt and pepper to taste.
Top with toasted pumpkin seeds and serve with fresh bread and salad!