North African Cauliflower Soup

2 1/2 cups chopped onions
2 Tbsp vegetable oil
2 potatoes (about 2 cups diced)
1 medium head cauliflower (about 5 cups chopped)
2 tsp ground cumin
1 1/2 tsp ground fennel
4 cups hot water
1 bouillon cube
2 Tbsp fresh lemon juice
salt and pepper  

Garnish (optional)

chopped fresh tomatoes
chopped chives or scallions

In a soup pot, sauté the onions in the oil for 5 to 10 minutes, until translucent. While the onions sauté, dice the potatoes and chop the cauliflower.Stir the cumin, fennel, and potatoes into the pot, and cook for a minute. Then add the hot water. Cover, turn up the heat, and bring to a boil. Add the cauliflower and bouillon, and return to a boil. Then lower the heat and simmer, covered, for about 10 minutes, until the vegetables are tender.In a blender or food processor, purée the vegetables and broth until smooth. Add the lemon juice, and salt and pepper. Reheat the soup if necessary, taking care not to scorch it.Serve garnished with the chopped tomatoes and chives or scallions.