Receta An Egyptian Feast - Day Two
Yesterday's starter for Brandon and Kaela's Egyptian-inspired feast was as easy as you can get, so now it's time for the two intrepid young chefs to show their mettle with something a little more involved.
- North African Cauliflower Soup
- 2 1/2 cups chopped onion
- 2 tbs vegetable oil
- 2 cups diced potatoes
- 5 cups chopped cauliflower
- 2 tsp ground cumin
- 1 1/2 tsp ground fennel
- 4 cups hot water
- 2 vegetable stock cubes
- 2 tbs fresh lemon juice
- salt and pepper
- chopped tomato and chives to garnish
In a large pan, saute the onions in the oil until translucent.
Kaela gets busy grinding those spices.
Add the potatoes, cumin, and fennel, and cook for another minute.
Add the hot water. Cover and bring to a boil.
Add the cauliflower and stock cubes and return to the boil.Brandon adds the cauliflower.
Lower the heat and simmer, uncovered for about 10 minutes until the vegetables are tender.
Puree until smooth.
Add lemon juice, salt and pepper to taste.
Return to the pan and reheat.
Serve warm, garnished with a sprinkling of tomato and chives.
And onto the main course....