Creamy Cauliflower Soup with Saffron Recipe
A family favorite recipe! Quick and easy vegetarian creamy cauliflower soup with saffron. You will love the delicate flavors and it goes will with a nice crusty bread. If you are a cream soup fan this is a must try recipe!
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Servings: 12
Calories: 64kcal
Ingredients
- 2 lbs cauliflower 1 head
- 1 ½ Tbsp olive oil
- 4 garlic cloves minced
- 1 onion medium size, sliced
- 2 tsp salt
- ½ tsp white pepper
- ⅓ cup celery chopped
- 2 potatoes medium baking type, peeled and cubed
- 4 cups vegetable broth
- ½ tsp saffron
- ¾ cup half and half
- 1 dash nutmeg
- 3 Tbsp curly parsley finely chopped
Instructions
- Break cauliflower head into florets and rinse.
- In a soup pot heat olive oil on medium. Saute the onion and garlic and sprinkle with salt, and pepper. Stir in the celery.
- Add the cauliflower florets,potatoes, and vegetable broth and allow it to come to a boil. Cook for about 5 minutes. Add in the saffron threads.
- Cover and simmer for about 25-30 minutes or until the florets are soft.
- Add the half and half, nutmeg and stir well.
- Next, using an immersion blender puree the solids until you get a smooth silky texture.
- Garnish with parsley.
Nutrition
Calories: 64kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 716mg | Potassium: 209mg | Fiber: 1g | Vitamin A: 315IU | Vitamin C: 10.1mg | Calcium: 33mg | Iron: 1.3mg
