Easy Recipe for Cauliflower Saffron Soup
Like everything that David Scott Allen prepares for his Cocoa & Lavender blog, he makes it look easy. In the case of soups, most recipes are relatively straightforward including this one. 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 a touch of spicy decadence.
Cauliflower Saffron Soup
- 8 tbsps Butter or olive oil
- 2 large sweet onions chopped
- 2 large heads cauliflower cut into florets
- 1 tsp Saffron threads coarsely crumbled
- 8 cups Chicken or vegetable broth more if needed
- Salt to taste
- Fresh Chives chopped
- Heat butter or olive oil in heavy large 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 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 large saucepan. Season to taste with salt.
- Bring to simmer before serving.
- If the soup is too thick, add some more broth.
- Ladle soup into bowls.
- Garnish with chives and serve.