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, (or if you’re feeling indulgent Perfect Garlic 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 reheat it to serve.
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Let's Make Low Fat Creamy Cauliflower Saffron Soup
- 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 finely chopped
- 2 cloves garlic chopped
- 1½ pounds cauliflower cut into 1-inch pieces
- 1 medium potato peeled and quartered
- a good handful of fresh parsley
- Add the chicken stock in a medium saucepan and bring to simmer. Remove from heat and add the saffron threads. Set aside to steep.
- Heat the olive oil in a 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.