Ingredients

2 1/2 cups chopped onions

2 tablespoons vegetable oil

2 cups diced potatoes

5 cups chopped cauliflower

4 chopped tomatoes

1 1/2 teaspoons ground fennel

4 cups hot water

2 vegetable stock cube

2 tablespoons fresh lemon juice

2 teaspoons ground cumin

chives

salt & freshly ground black pepper

Method

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 vetetables 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.

Cooks Comments and Tips

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