Ingredients Edit

  • 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
  • chopped tomatoes and chives

Directions Edit

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.

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