This soup is thick, smooth, and creamy without any cream at all. It makes a satisfying meal with a crisp green salad and pita wedges or a dark rye or sourdough bread, or with a warm couscous or rice pilav. Or for a taste treat, serve it vegetable crudites with a spicy peanut dip or lemon tahini dressing.
North African Cauliflower Soup
Recipe type: soup
Cuisine: North African style
Prep time:
Cook time:
Total time:
Serves: 4 to 6
Ingredients
- 2½ cups chopped onions
- 2 tablespoons vegetable oil
- 2 potatoes (about 2 cups diced)
- 1 medium head cauliflower (about 5 cups chopped)
- 2 teaspoons ground cumin
- 1½ teaspoons ground fennel
- 4 cups hot water
- 1 tablespoon vegetable bouillon powder or 1 bouillon cube (optional)
- 2 tablespoons fresh lemon juice
- salt and ground black pepper to taste
- chopped fresh tomatoes
- chopped chives or scallions
Instructions
- In a soup pot on medium heat, sauté the onions in the oil for 5 to 10 minutes, until translucent. While the onions sauté, dice the potatoes and chop the cauliflower.
- Stir the cumin, fennel, and potatoes into the pot, and cook for a minute.
- Then add the hot water; cover, turn up the heat, and bring to a boil.
- Add the cauliflower and optional bouillon, and return to a boil, then lower the heat and simmer, covered, for about 10 minutes, until the vegetables are tender.
- In a blender or food processor, puree the vegetables and broth until smooth.
- Add the lemon juice, and salt and pepper.
- Reheat the soup if necessary, taking care not to scorch it.
- Serve garnished with the chopped tomatoes and chives or scallions.
Notes
PER 8 OZ SERVING: 92 CALORIES. 2.5 G PROTEIN, 3.2 G FAT, 14.5 G CARBOHYDRATE, 272 MG SODIUM, 0 MG CHOLESTEROL.