- Cooking Time: 25
- Servings: 4 to 6
- Preparation Time: 10
- 2 1/2 cups chopped onion
- 2 tablespoons vegetable oil
- 2 potatoes (about 2 cups diced)
- 1 medium head cauliflower (about 5 cups chopped)
- 2 teaspoons ground cumin
- 1 1/2 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
- In a soup pot on medium heat, saute the onions in the oil for 5 to 10 minutes, until translucent. 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.
Notesthis is a recipe from pg. 33 of "Moosewood Restaurant Cooks at Home"
This soup is thick, smooth, and creamy without any cream at all.
I wrote the recipe exactly as stated in the book. When I made it instead of the water and bouillon I used vegetable broth. I had some leftover chilled polenta so I pan fried that and put it in the bottom of the soup bowl, it was a great touch. This would also be good with pita wedges or something similar.
The garnishes really make the soup pop.