North African Cauliflower Soup with Cumin, Chives and Fennel

Ingredients

 * 2½ cups chopped onions
 * 2 tablespoons vegetable oil
 * 2 cups diced potatoes
 * 5 cups chopped cauliflower
 * 2 teaspoons ground cumin
 * 1½ teaspoons ground fennel
 * 4 cups hot water
 * 2 vegetable bouillon cube
 * 2 tablespoons fresh lemon juice
 * salt and 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 vegetables 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.