Recipe of the Week  Mary Kay Radnich North African Cauliflower Soup with Cumin, Chives and Fennel Ingredient: 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. 4 servings 1 hours 20 minutes ( 1 hrs prep time, 20 mins cook time )

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