4.80 from 10 votes

Creamy Cauliflower Saffron Soup

This creamy cauliflower saffron soup gets its silky texture from cauliflower and potato rather than cream, with saffron adding delicate flavor and beautiful golden color.

Course Soup

Cuisine American

Keyword Cauliflower saffron soup, cauliflower soup, cauliflower soup recipes, comfort food

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 158

Author Erren Hart

Ingredients

4 cups chicken stock or vegetable stock
¼ teaspoon saffron threads
2 tablespoons olive oil
1 large onion chopped
2 celery stalks finely chopped
2 cloves garlic chopped
1½ pounds cauliflower cut into 1-inch pieces
1 medium Yukon Gold or russet potato peeled and quartered
Salt and freshly ground black pepper to taste
A generous handful fresh parsley chopped

Instructions

Add the stock to a saucepan and bring just to a simmer. Remove from the heat, add the saffron threads, and set aside to steep.
Heat the olive oil in a large saucepan or Dutch oven over medium-low heat. Add the onion and celery and cook for about 5 minutes, until tender but not browned.
Add the garlic and cook for 1 minute, just until fragrant.
Add the cauliflower and potato and stir to coat with the oil and vegetables.
Pour in the saffron-infused stock and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the cauliflower and potato are completely tender.
Remove from the heat and blend with an immersion blender until smooth and creamy. Don't blend longer than necessary.
Taste and season with salt and freshly ground black pepper. If needed, thin with a little additional warm stock.
Garnish generously with chopped fresh parsley and serve.

Notes

Erren’s Top Tips

Give the saffron time to steep. Adding it to hot stock before it goes into the soup helps draw out more of its flavor and gorgeous golden color.

Keep the vegetables pale. This isn't one of those recipes where deeply caramelized onions make everything better. Gentle cooking keeps the finished flavor delicate.

Cook the vegetables until really tender. If the cauliflower or potato still has any bite, you're much less likely to get that silky texture when you blend.

Don't over-blend the potato. Blend just until the soup is smooth. Too much blending can release excess potato starch and make the texture gluey.

Season after blending. Stock varies enormously in saltiness, and reducing and blending the soup concentrates the flavor. Taste it before reaching for the salt.

Adjust the consistency at the end. Cauliflower and potatoes vary in size and starchiness. If your soup is thicker than mine, a little extra stock is an easy fix.

Variations & Add-Ins

Add a little heat: A pinch of crushed red pepper or cayenne gives the soup some warmth without covering up the saffron.

Finish with lemon: A small squeeze of fresh lemon juice added after cooking can brighten the whole pot. Start with a little—you don't want to overpower the saffron.

Make it extra luxurious: If you're not concerned about keeping it dairy-free, swirl a little cream into individual bowls before serving.

Add crunch: Top with homemade croutons, toasted almonds, or crispy chickpeas to contrast with the smooth soup.

Storage & Freezing

In the refrigerator: Allow the soup to cool, transfer it to an airtight container, and refrigerate for up to 4 days.

To reheat: Warm gently in a saucepan over medium-low heat, stirring occasionally. The soup may thicken after chilling, so add a splash of stock or water if needed.

To freeze: Cool completely and freeze in an airtight freezer-safe container for up to 3 months, leaving a little room for expansion.

Thaw overnight in the refrigerator and reheat gently. Give it a good stir after reheating to bring the texture back together.

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