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North African Cauliflower Soup

Chef.Foodie's picture
Ingredients
  Chopped onions 2 1⁄2 Cup (40 tbs)
  Vegetable oil 2 Tablespoon
  Potatoes 2 , diced for about 2 cups
  Cauliflower head 1 Medium, chopped to make about 5 cups
  Ground cumin 2 Teaspoon
  Ground fennel 1 1⁄2 Teaspoon
  Hot water 4 Cup (64 tbs)
  Vegetable bouillon powder/1 bouillon cube 1 Tablespoon (Optional)
  Fresh lemon juice 2 Tablespoon
  Ground black pepper To Taste
  Chopped fresh tomatoes 1⁄4 Cup (4 tbs)
  Chopped chives/Scallions 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

In a soup pot on medium heat, saute the onions in the oil for 5 to 10 minutes, until translucent.
While the onions saute, dice the potatoes and chop the cauliflower.
Stir the cumin, fennel, and potatoes into the pot, and cook for a minute.
Then add the hot water.
Cover, turn up the heat, and bring to a boil.
Add the cauliflower and optional bouillon, and return to a boil.
Then lower the heat and simmer, covered, for about 10 minutes, until the vegetables are tender.
In a blender or food processor, puree the vegetables and broth until smooth.
Add the lemon juice, and salt and pepper.
Reheat the soup if necessary, taking care not to scorch it.
Serve garnished with the chopped tomatoes and chives or scallions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Cauliflower
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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