Like so many women today, I am in a book group.  For the last four years (or more?) the 6 of us have met once a month to discuss the books we've read.  Some have been truly amazing, and others I'd prefer to use as kindling for the fire.

When we started, the host would provide some drink and light nosh - hummus, crudite, cheese and crackers - you get the gist - but now it's turned into a full blown culinary affair to accompany the theme of the book!

This winter, our book was a memoir set in Cairo and the evening was mine to prepare.  I searched for great Egyptian recipes (having never cooked any in the past) and this cauliflower soup was a huge hit.  It's really simple and light but filling at the same time.  Enjoy!

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 cube

2 tablespoons fresh lemon juice

salt & freshly ground black pepper

chopped tomatoes and chives


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 vegetables 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.

8/18/2010 12:39:44 pm

I can personally say, that recipe is awesome!


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