North African Cauliflower Soup
- 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.
Adapted from touregypt.net
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