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Recipe - North African Cauliflower Soup with Cumin, Chives and Fennel


Egyptian Food and Recipes

 

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 )

 

Last Updated: June 6th, 2011

 

 

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