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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2 1/2	cups	chopped	160.0	37.36	4.4	0.4
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
potato	2	cups	diced	231.0	52.47	6.15	0.27
cauliflower	5	cups	chopped	133.75	26.5895	10.272	1.4980000000000002
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
fennel	1 1/2	1/2	ground	0.8428	0.1985	0.0337	0.0054
hot water	4	cups		0.0	0.0	0.0	0.0
vegetable bouillon cube	2			-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt black pepper			ground	-	-	-	-
chive			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.