Easy Recipe for Cauliflower Saffron Soup
David Scott Allen · Provencal Recipes · Soup · TasteLike everything that David Scott Allen prepares for his Cocoa & Lavender blog, he makes it look easy. In the case of soups, most recipes, including this one, are relatively straightforward. Cauliflower is the base for this dish, which can be prepared for vegetarians using a vegetable broth. The butter gives the Cauliflower Saffron Soup a rich mouthfeel, and the saffron adds a touch of spicy decadence.
Cauliflower Saffron Soup
Butter gives this soup a rich mouthfeel, and the saffron adds a touch of spicy decadence.
Equipment
- blender or immersion blender
Ingredients
- 8 tbsp butter or olive oil
- 2 large sweet onions chopped
- 2 large cauliflower cut into florets
- 1 tsp saffron threads coarsely crumbled
- 8 cups chicken broth more if needed
- salt to taste
- fresh chives chopped, for garnish
Instructions
- Heat butter or olive oil in a large, heavy stockpot over medium heat.
- Add chopped onions and sauté until very tender but not brown, about 10 minutes.
- Add cauliflower pieces; stir to coat and sauté for 2 minutes.
- Add saffron and stir, then add broth.
- Bring to a simmer over high heat.
- Reduce heat, cover, and simmer until cauliflower pieces are very tender, about 30-40 minutes.
- Working in batches, purée cauliflower mixture in a blender until smooth.
- Transfer cauliflower purée to a large saucepan. Season to taste with salt.
- Bring to a simmer before serving.
- If the soup is too thick, add some more broth.
- Ladle soup into bowls. Garnish with chives and serve.
Notes
The soup can be made a day ahead of time and refrigerated. Just reheat at a slow simmer before serving.Use vegetable broth instead of chicken broth for a vegetarian dish.This recipe serves 10-12 as a first course.
Tried this recipe?Let us know how it was!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Aix-en-Provence Carnaval Scheduled for Sunday April 30thRelated Provence Articles
Hearty Grain Soup with Petit Épeautre
January 23, 2017
A warm, hearty and filling soup that can be served on a summer day as easily as it can be on a cold winter's eve. …
Pumpkin and Jerusalem Artichoke Soup with a Dash of Clementine
December 11, 2017
This is the perfect flavour-packed soup to brighten up your mood on a rainy or cold winters day. The fruity and brightly coloured pumpkin combines really well with the earthy taste of the Jerusalem Artichoke, while the hint of clementine juice cuts through it all with it’s pretty acidity.…
Elizabeth Bard’s Version of Soupe au Pistou
February 2, 2016
This soup is a Provençal classic, practically every every household will have their own variation. This is a perfect autumn recipe from Elizabeth Bard's latest book Picnic in Provence: A memoir with Recipes.…
Farm Visit to le Moulin de Jarjayes Understanding Saffron in Provence
October 31, 2016
In October, the Provencal sun takes its time rising above the horizon, like an old dog mentally weighing the effort of its next move. In the Jabron Valley, at 600 meters, about 10 kilometres from Sisteron, autumn mornings can be particularly frosty with single-digit temperatures. However, the saffron harvest at le Moulin de Jarjayes cannot wait …
6 Comments
Well, you know from first experience how easy – and good – this is! My post is coming out this weekend!
Of course those are my two favourite words in the kitchen…easy and good! Looking forward to your post.
Hi Caroline, I follow David’s blog and enjoy his wonderful recipes and passion for good food and wine. I bet this cauliflower soup is wonderful with saffron. You have a beautiful blog.
Thank Cheri! We love the way David writes for Cocoa & Lavender, and the way he makes you salivate over every culinary creation. Do try this soup it is delicious.
Love this recipe: easy, healthy, hearthy!
Anna
Hello we agree David’s Cocoa & Lavender recipe is delicious AND easy – my favourite type of cooking.