Creamy Cauliflower Soup with Saffron Recipe
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5
2 reviews
Excellent
Creamy Cauliflower Soup with Saffron Recipe
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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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Ingredients
- 2 lbs cauliflower 1 head
- 1 ½ Tbsp olive oil
- 4 garlic minced, cloves
- 1 onion medium size, sliced
- 2 tsp salt
- ½ tsp white pepper
- ⅓ cup celery chopped
- 2 potato 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 Information
Show Details
Calories
64kcal
(3%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
716mg
(30%)
Potassium
209mg
(4%)
Fiber
1g
(4%)
Vitamin A
315IU
(6%)
Vitamin C
10.1mg
(11%)
Calcium
33mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 716mg | 30% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 33mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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