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Step 1: Sauté Aromatics
In a large pot, sauté onions and garlic in olive oil until fragrant (2–3 minutes).
Step 2: Simmer the Base
Add cauliflower/zucchini and broth. Simmer for 10–12 minutes until tender.
Step 3: Blend & Garnish
Use an immersion blender to puree the soup (or transfer to a blender).
Stir in almond milk for creaminess and season with turmeric or cinnamon.
Step 4: Serve & Monetize
Garnish with herbs or chili flakes.
Pair with a side salad or whole-grain toast for a complete meal.
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Variations to Elevate Your Soup
Gluten-Free : Ensure broth and seasonings are GF-certified.
Vegan : Substitute vegetable broth and use coconut milk.
Low-Carb Hack : Skip starchy veggies and add ¼ cup chia seeds for fiber.
Protein Boost : Add shredded chicken, tofu, or ½ cup white beans.
Storage & Meal Prep Tips
Refrigerate : Store in airtight containers for up to 5 days (reheat gently on the stove).
Freeze : Freeze portions in mason jars for 3 months . Thaw and reheat with extra broth.
Grab-and-Go Hack : Double the batch and portion into single-serving cups with a side of keto crackers.
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FAQs: Answering Your Top Questions
Q: Can I use other vegetables?
A: Yes! Try broccoli, asparagus, or bell peppers for similar blood sugar benefits.
Q: How to prevent blandness?
A: Add fresh herbs, lemon juice, or a dash of hot sauce for extra flavor.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate or freeze for instant meals.
Q: What if I don’t have a blender?
A: Cook veggies until very soft and mash with a fork for chunky texture.
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