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.
Albeit flavorful, this is a subtle soup. If you are looking for an intense soup with big flavors, this is not the soup you’re looking for, but I happen to find it elegant and delicious.
I’ve made it for lunch and serve it with warm bread, but it also makes a lovely starter for dinner parties as well. A friend describes it as ‘A soup that will make you a cauliflower fan even if you’re not.’ Even kids love it.
Because it’s so bright in color, they don’t know it’s a vegetable soup and it’s a winner every time!
This is also one of those recipes that tastes even better a day after making it. I often make it a day ahead and re-heat it to serve.
- 4 cups chicken stock or vegetable stock
- 1 pinch saffron threads
- 2 tablespoons olive oil or low fat cooking spray
- 1 large onion chopped
- 2 stalks of celery finly chopped
- 2 cloves garlic chopped
- 1 1/2 lbs cauliflower cut into 1 inch pieces
- 1 medium potato peeled and quartered
- a good handful of fresh parsely
- Add the chicken stock in medium saucepan and bring to simmer. Remove from heat and add the saffron threads. Set aside to steep.
- Heat the olive oil in medium pot over medium-low heat. Add chopped onions & celery; sauté until quite tender but not brown (about 5 minutes). Add the garlic and cook another minute.
- Add the cauliflower & potato; stir to coat.
- Add saffron stock. Bring to a boil over high heat.
- Reduce heat, cover, and simmer until the cauliflower & potato are tender (about 20 minutes).
- Using a hand blender or food processor, puree the soup until smooth.
- Season to taste with salt and pepper. Garnish with chopped parsley and serve.