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North African Cauliflower Soup Recipe
|Chopped onions||2 1⁄2 Cup (40 tbs)|
|Vegetable oil||2 Tablespoon|
|Potatoes||2 , diced for about 2 cups|
|Potatoes||2 , about 2 cups diced|
|Cauliflower head||1 Medium, chopped for about 5 cups|
|Cauliflower head||1 Medium, about 5 cups chopped|
|Ground cumin||2 Teaspoon|
|Fennel||1 1⁄2 Teaspoon|
|Ground fennel||1 1⁄2 Teaspoon|
|Hot water||4 Cup (64 tbs)|
|Vegetable bouillon powder/1 bouillon cube||1 Tablespoon (Optional)|
|Fresh lemon juice||2 Tablespoon|
|Ground black pepper||To Taste|
|Chopped fresh tomatoes||1⁄4 Cup (4 tbs)|
|Chopped chives/Scallions||1⁄4 Cup (4 tbs)|
Calories 278 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 302.9 mg12.6%
Total Carbohydrates 42 g14.2%
Dietary Fiber 10.4 g41.7%
Sugars 11 g
Protein 10 g19.5%
Vitamin A 7.7% Vitamin C 224.4%
Calcium 13.1% Iron 17.2%
*Based on a 2000 Calorie diet
While the onions saute, 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.