North African Cauliflower Soup
|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)|
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.