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

Procedures

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.