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North African Cauliflower Soup

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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
  1. 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.
  2. Stir the cumin, fennel, and potatoes into the pot, and cook for a minute.
  3. Then add the hot water; cover, turn up the heat, and bring to a boil.
  4. 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.
  5. In a blender or food processor, puree the vegetables and broth until smooth.
  6. Add the lemon juice, and salt and pepper.
  7. Reheat the soup if necessary, taking care not to scorch it.
  8. 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.