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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (553g) Recipe makes 4 servings The following items or measurements are not included below: vegetable bouillon cubes |
||
| Calories 199 | ||
| Calories from Fat 66 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 52mg | 2% | |
| Potassium 879mg | 25% | |
| Total Carbohydrate 31.3g | 10% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 8.1g | ||
| Protein 5.2g | 10% | |
North African Cauliflower Soup
By: ratherbeswimmin'
Feb 22, 2003
From one of the Moosewood Cookbooks. A favorite with my lunch bunch.
SERVES 4
Ingredients
- 2 1/2 cups chopped onions
- 2 tablespoons vegetable oil
- 2 cups diced potatoes
- 5 cups chopped cauliflower
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground fennel
- 4 cups hot water
- 2 vegetable bouillon cubes
- 2 tablespoons fresh lemon juice
- salt & freshly ground black pepper
- chopped tomatoes and chives
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.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Course > Soups
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Cauliflower
- Cuisine > African > Northern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
- Occasion > Taste/Mood > Spicy
- Occasion > Everyday
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: tatumis
On Mar 9, 2009
Excellent flavor! A few notes--make sure that you peel the potato to avoid a gritty consistency. Not good for freezing. I used tomato-chicken bouillon, which made the soup a bit salty, so you may want to taste as you go.
From: FL0WER
On Jul 15, 2008
Wonderful recipe. So much flavour from just a handful of ingredients! I prefer a thicker soup and so just went for the 10 mins simmer. TIP - The more lemon the better!!!!
From: Veggiequeen
On Jul 28, 2006
YUM! This was such an unusual but great combination of flavours. I added the spices early - once the onions were cooked, and stirred them until the mixture became fragrant, before adding the cauliflower and stock. I used only 3 cups of vege stock because I like a thicker soup. I also used precooked nicola (waxy) potatoes which I added towards the end. I also cooked the vegetables for at least 20 mins - which made a wonderfully creamy soup (but with no dairy!). I used cracked pepper but didn't add any salt - the stock gave it enough flavour. The lemon is essential! Thanks NurseDi - an easy and tasty recipe!
From: Melisinla
On Aug 13, 2007
A friend made this Moosewood soup and gave me a cup for lunch. It sounded good, but I was apprehensive to try it because I am doing weight watchers and count points - then I found this recipe and calculated the total points of the recipe to be 12! This soup tastes so rich and creamy ... I can hardly believe there isnt' cream or cheese. I will eat this often!!!
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