Cream of Cauliflower Soup with Saffron
Elevate your soup game with this luxurious Cream of Cauliflower Soup with Saffron, a velvety blend of tender cauliflower, aromatic garlic, and rich heavy cream infused with the earthy, golden essence of saffron. Perfect for cozy weeknights or as an elegant starter for dinner parties, this easy-to-make recipe combines the comforting appeal of a classic cream soup with the exotic flair of saffron. The result is a silky, flavor-packed dish that's both light and satisfying. Garnished with fresh parsley, this soup is as stunning to serve as it is delightful to eat. Ready in just 50 minutes, it’s the ideal choice for anyone seeking a quick yet sophisticated addition to their meal rotation.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 large Yellow onion
- 3 whole Garlic cloves
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 0.25 teaspoon Saffron threads
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Cut the cauliflower into small florets, and roughly chop the yellow onion. Peel and mince the garlic cloves.
In a large pot, heat the butter and olive oil over medium heat. Once melted and shimmering, add the onion and garlic. Sauté for about 5 minutes, or until the onion turns translucent.
Add the cauliflower florets to the pot and cook for 3 minutes, stirring occasionally to coat the pieces in the butter and oil mixture.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the cauliflower is very tender.
While the soup simmers, soak the saffron threads in 1 tablespoon of warm water to release their flavor and color.
Once the cauliflower is tender, remove the pot from the heat. Use an immersion blender or a countertop blender to purée the soup until it’s smooth and creamy.
Return the pot to low heat and stir in the heavy cream, along with the saffron and its soaking liquid. Season with salt and black pepper, adjusting to taste.
Warm the soup gently for another 5 minutes, but do not allow it to boil.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5373 mg | 234% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 29.3 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3367 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
