Heat oil in a cast iron skillet over medium flame. Add garlic
and cook while stirring for five minutes. Turn off flame and
cover. Drain zucchini and let cool for five minutes.
When both cauliflower and zucchini are cool, place in
blender and add broth. Add garlic and oil mixture. Puree
until smooth. Spoon entire mixture back into pot and heat
over low flame, stirring occasionally. Sprinkle with chives
and pepper to taste.