North African Cauliflower Soup

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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