Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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 vetetables 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.
Category:Egyptian Recipes
Category:Egyptian Soups