Resipe - North African Cauliflower Soup

Recipe of the Week
Mary Kay Radnich

North African Cauliflower Soup

Serves four. The North African seasoning give this old standby a delightful change.

Ingredients:

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

Instructions:

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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