RCI-SP.002.0141.001
North African Cauliflower Soup
North African Cauliflower Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 1/2 cups
- 2 tablespoons
- 2 cups
- chopped cauliflower5 cups
- 2 teaspoons
- ground fennel1 1/2 teaspoons
- 4 cups
- vegetable bouillon cube2 unit
- 2 tablespoons
- 1 unit
- chopped tomatoes and chives1 unit
Method
1
Peel and dice the potatoes into roughly 1-inch cubes, chop the onions, and break the cauliflower into small florets. Set all prepared vegetables aside.
10 minutes
2
Heat vegetable oil in a large pot over medium heat, then add the chopped onions and sauté until softened and translucent.
5 minutes
3
Stir in the cumin and cook for one minute, allowing the spice to bloom in the oil and become fragrant.
1 minutes
4
Add the diced potatoes and cauliflower florets to the pot, stirring to coat them evenly with the spiced oil.
2 minutes
5
Pour in enough water to fully submerge the vegetables, then season generously with salt and freshly ground black pepper. Bring the soup to a boil.
5 minutes
6
Reduce the heat to a gentle simmer, cover the pot, and cook until the potatoes and cauliflower are completely tender when pierced with a fork.
20 minutes
7
Use an immersion blender to partially or fully blend the soup to your desired consistency, leaving it chunky or making it smooth.
3 minutes
8
Stir in fresh lemon juice, taste and adjust seasoning as needed, then ladle into bowls and serve hot.
2 minutes