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+ servings
Cocoa and Lavender Cauliflower saffron soup

Cauliflower Saffron Soup    

This creamy soup is easy to make as a savoury starter dish. The silky texture comes from the butter.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine French
Servings 10 people


  • 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.


The soup can be made a day a head of time and refrigerated. Just reheat at a slow simmer before serving.
This recipe serves 10-12 as a first course.
Tried this recipe?Let us know how it was!