NORTH AFRICAN CAULIFLOWER SOUP WITH CUMIN, CHIVES AND FENNEL

Ingredient:




 

2 1/2           cups chopped onions

2           tablespoons vegetable oil

2           cups diced potatoes

5           cups chopped cauliflower

2           teaspoons ground cumin

1 1/2           teaspoons ground fennel

4           cups hot water

2            vegetable bouillon cube

2           tablespoons fresh lemon juice

salt & freshly ground black pepper

chopped tomatoes and chives

 
Instructions:

 

1.     In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to 10 minutes, or until translucent.

2.     Add the potatoes, cumin, and fennel; cook for 1 minute.

3.     Add the hot water; cover, turn up the heat and bring to a boil.

4.     Add the cauliflower and bouillon cubes and return to a boil.

5.     Lower the heat and simmer, covered, for 10 minutes or until the vetetables are tender.

6.     In a blender, puree and vegetable/broth mixture until smooth.

7.     Add lemon juice, salt, and pepper to taste.

8.     Reheat the soup, being careful not to scorch it.

9.     Serve warm; garnish with chopped tomatoes and chives.