North African Cauliflower Soup

ratherbeswimmin''s Note:

From one of the Moosewood Cookbooks. A favorite with my lunch bunch.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 ½ cups chopped onions
• 2 tablespoons vegetable oil
• 2 cups diced potatoes
• 5 cups chopped cauliflower
• 2 teaspoons ground cumin
• 1 ½ 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.

Reviews

[MA Blossom]

Mmmm, great soup. My husband called it "excellent" and I agree. Fast and easy and oh, so tasty. Served it with Kansas Gal Biscuits (Kansas Gal Biscuits). Next time will try it with garnishes as I had neither tomatoes or chives on hand. Thanks, ratherbeswimmin' and Moosewood for this definite make-again recipe.

[tatumis]

Excellent flavor! A few notes--make sure that you peel the potato to avoid a gritty consistency. Not good for freezing. I used tomato-chicken bouillon, which made the soup a bit salty, so you may want to taste as you go.