2 tbsp. butter
1 tbsp. olive oil
1/2 c. chopped white onion
1/2 c. minced green onion
1 1/2 tbsp. minced garlic
1/2 c. minced celery
1/2 c. minced carrot
1/2 c. peeled and minced zucchini
2 c. peeled potatoes, in 1/2 inch cubes
5 c. cauliflower florets
1 tsp. curry powder or more to taste
2 tbsp. lemon juice or more to taste
6 c. vegetable or chicken stock
1/4 c. fresh chopped basil
1/4 c. minced parsley
Salt and freshly ground pepper to taste

In a large soup pot over moderately low heat, melt butter and add olive oil. Add white onion, green onion, and garlic and saute until fragrant, about 3 minutes. Add celery, carrot, zucchini, potatoes, and cauliflower. Saute 3 minutes.

Add curry powder and stir to combine. Add lemon juice and stock. Cook until vegetables are tender, 15-20 minutes. Add basil, parsley, and salt and pepper. Add more lemon juice or curry, if desired. Serve hot or cold. Serves 6.