I grew up eating cauliflower three ways.
- Raw with vegetable dip or
- Lebanese-style fried or
- On Thanksgiving in Vegetable Casserole
That was really the only times we ate this white bumpy vegetable. Since my days as a youth, cauliflower has come a long way! Just Google cauliflower recipes… Pizza crust, Mashed Cauliflower…. It has become the healthy answer to those of us who love carbohydrates but don’t want to deal with the consequences of carbs. I must say… I have a new love for cauliflower and it’s versatility!
The soup I made was remarkably easy and the base of it creates a flavorful stock in which you can easily substitute the cauliflower for broccoli, carrots, celery, or any other vegetable your heart desires.
Saffron-Infused Cauliflower Soup
- 2 cups Water
- 2 cups Chicken Broth
- 3 strands coarsely crumbles Saffron Threads
- 3 tablespoon Butter
- 2 cups chopped Onions
- 1 1/2 pound Cauliflower, cut into small pieces
- 3/4 cup Heavy Cream
- Olive Oil and Green Onions, to garnish
- Combine water and broth in a medium saucepan. Bring to simmer and remove from heat. Add saffron and allow to steep for 20 minutes.
- In a heavy medium saucepan, saute onions with butter for about 10 minutes. Add cauliflower pieces then stir to coat. Pour saffron broth over. Simmer on high.
- Reduce heat and simmer covered for 20 minutes.
- Using an immersion blender, blend until completely smooth. Add heavy cream and simmer.
- Ladle into soup bowls. Top with a swirl of olive oil and a sprinkle of green onions.
Be careful not to add to much water to the broth. Your vegetable should be the star of the show and provide enough texture that the soup is not a watered down mess.