North African Cauliflower Soup
From one of the moosewood cookbooks. A favorite with my lunch bunch.
Steps
In a large dutch oven or saucepan , saute onions in vegetable oil for 5 to 10 minutes , or until translucent.
Add the potatoes , cumin , and fennel.
Cook for 1 minute.
Add the hot water.
Cover , turn up the heat and bring to a boil.
Add the cauliflower and bouillon cubes and return to a boil.
Lower the heat and simmer , covered , for 10 minutes or until the vetetables are tender.
In a blender , puree and vegetable / broth mixture until smooth.
Add lemon juice , salt , and pepper to taste.
Reheat the soup , being careful not to scorch it.
Serve warm.
Garnish with chopped tomatoes and chives.
Ingredients
onions, vegetable oil, potatoes, cauliflower, ground cumin, ground fennel, hot water, vegetable bouillon cubes, fresh lemon juice, salt & freshly ground black pepper, chives