1 box organic vegetable broth (or water)
2 cups broccoli, chopped
2 cups zucchini, chopped
1 large onion, chopped
2 cloves garlic, minced
1/2 cup flat leaf parsley, chopped
2 cups spinach, chopped
1 Tbls tandoori
salt and pepper
1 cup whole milk or half and half
Add all vegetables and spices to a pot of boiling broth (or water). Cook for 15 minutes, or until veggies are tender.
Remove from heat and add milk. Puree with immersion blender. Taste and re-season if needed.
Add tandoori chicken to this recipe to make it non-vegetarian. Cover breasts and thighs in a mixture of yogurt and tandoori masala and marinade for 4-8 hours in the refrigerator. Skewer and cook over high heat on the grill. Or if you happen to have a tandoor oven, even better.