RCI-BV.004.0128.001
North African Cauliflower Soup with Cumin, Chives and Fennel
North African Cauliflower Soup with Cumin, Chives and Fennel from the Recidemia collection
Prep2 min
Cook0 min
Total2 min
Servings4
Difficultyintermediate
Ingredients
- 2½ cups
- 2 tablespoons
- 2 cups
- chopped cauliflower5 cups
- 2 teaspoons
- ground fennel1½ teaspoons
- 4 cups
- vegetable bouillon cube2 unit
- 2 tablespoons
- 1 unit
- chopped tomatoes and chives1 unit
Method
1
Heat vegetable oil in a large pot over medium heat, then add the diced onions and sauté for 5-7 minutes until softened and translucent.
7 minutes
2
Add the cumin to the pot and stir continuously for about 1 minute to toast the spice and release its aromatic oils.
1 minutes
3
Add the chopped potatoes and cauliflower florets to the pot, stirring to coat them evenly with the spiced oil.
2 minutes
4
Pour in enough water to fully submerge the vegetables, then bring the mixture to a boil over high heat.
5 minutes
5
Reduce the heat to medium-low and simmer the soup for 20-25 minutes, or until the potatoes and cauliflower are completely tender when pierced with a fork.
25 minutes
6
Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy, or carefully transfer in batches to a countertop blender.
3 minutes
7
Stir in the fresh lemon juice and season generously with salt and freshly ground black pepper to taste.
2 minutes
8
Ladle the hot soup into bowls and garnish with freshly chopped chives and a drizzle of vegetable oil before serving immediately.