North African Cauliflower Soup |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From one of the Moosewood Cookbooks. A favorite with my lunch bunch. Ingredients:
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 cubes |
2 tablespoons fresh lemon juice |
salt & freshly ground black pepper |
chopped tomatoes and chives |
Directions:
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.
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