STREAMING NOW: No Reservations

North African Cauliflower Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From one of the Moosewood Cookbooks. A favorite with my lunch bunch.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: