2 1/2 cups chopped onions
2 tablespoons water
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

In a large Dutch oven or saucepan, sauté onions in water for 5 minutes, or until translucent. Add more water as needed.

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 vegetables 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.

4 servings

Adapted from touregypt.net

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