North African Cauliflower Soup with Cumin, Chives and Fennel

Ingredients
chopped tomatoes and chives
 * 2 1/2 	   	cups chopped onions
 * 2 	 	tablespoons vegetable oil
 * 2 	 	cups diced potatoes
 * 5 	 	cups chopped cauliflower
 * 2 	 	teaspoons ground cumin
 * 1 1/2 	 	teaspoons ground fennel
 * 4 	 	cups hot water
 * 2 	 	 vegetable bouillon cube
 * 2 	 	tablespoons fresh lemon juice
 * salt & freshly ground black pepper

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.