Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

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

Ingredients Nutrition


  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.
Most Helpful

5 5

Glad to see this recipe is already here. I made it this afternoon from my Moosewood at Home cookbook, and wanted to make sure it's handy for next time. Excellent flavor and healthy as well. This definitely goes on the cool winter nights' soup list!

5 5

5 5

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.