Recipe: Appetizing Creamy Cauliflower Soup with Saffron

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Creamy Cauliflower Soup with Saffron. Creamy cauliflower soup with saffron is perfect on a cold days or night where you need something to warm you up from the inside out. The creaminess, the soft silky texture, I wanted to eat the entire pot. This statement coming from someone who until recently thought cauliflower was as exciting as watching grass grow is HUGE!

Creamy Cauliflower Soup with Saffron Market Tip: Freshly picked cauliflower is sweeter than the supermarket variety (and, when cooked, doesn't release the sulfurous smell that older cauliflower does). Heat the olive oil in medium pot over medium-low heat. Add the garlic and cook another minute. You can cook Creamy Cauliflower Soup with Saffron using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Creamy Cauliflower Soup with Saffron

  1. You need 1/2 of cauliflower chopped.
  2. It's 1/4 of celeriac diced.
  3. You need 400 ml of Vegetable stock.
  4. Prepare 1/2 of red onion diced.
  5. Prepare 1 tbsp of olive oil.
  6. Prepare Pinch of saffron.
  7. You need To taste of Salt.

This recipe for Low Fat Creamy Cauliflower Saffron Soup makes a delicate, soup with subtle flavors and velvety texture. Adding a potato to the soup instead of cream gives it a creamy texture without the added calories. In a Dutch oven, combine the broth, celery, onion and carrot. Add the cauliflower, lemon juice and.

Creamy Cauliflower Soup with Saffron instructions

  1. Gently sauté the onions in olive oil for a few minutes..
  2. Add the veg and enough stock to cover the veg, simmer for 20-30 mins until the veg is tender..
  3. Allow to cool then blend and add the soup back to the pan. Stir in the saffron and stir gently over a low heat until warmed back up and the saffron has seeped into the soup..
  4. Taste here and add salt to taste before serving..

Add mixture to the simmering soup. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.