Wash zucchini, cauliflower and fennel bulb. Chop into ¾-inch pieces. Keep aside until needed.
Heat ghee in an INSTANT POT on “Sauté” OR in a large saucepan on medium heat. Add curry powder and black pepper and sizzle for 20-30 seconds. Add the prepared vegetables along with the vegetable stock or water and salt. (NOTE that using 4 cups of liquid in the Instant Pot will result in a thinner soup due to a lack of evaporation. I think it is fine. You might even want to add even more liquid to the saucepan. Make it once, then adjust for your preference.)
For the INSTANT POT, select “Pressure Cook” and set the timer to 6 minutes. Allow the heat to come down naturally for 15 minutes, and then open the lid. For the saucepan, turn heat to high and bring to a boil. Partially cover and reduce heat to a simmer. Cook for 20 minutes, or until the vegetables are soft. Turn off the heat.
Puree with an immersion blender. I like it chunky, but you can make it as smooth or as chunky as you prefer.
Stir in the fresh herbs, lemon juice, and salt.
Spoon into serving bowls and top with optional garnishes, such as parmesan cheese, chopped almonds, or roasted pumpkin seeds.
Video
Notes
If you don’t have fennel bulb, try substituting with celery root (celeriac), parsnip, or rutabaga.This soup pairs wonderfully with a green salad. For extra protein, top your soup or salad with canned beans or cooked lentils, such as kidney, cannelloni, beluga French lentils, etc.