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North African Cauliflower Soup with Cumin, Chives and Fennel

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Directions Edit

  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.

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