Creamy Saffron Cauliflower Soup with Sumac Oil

This vegan cauliflower soup is ultra creamy and smooth. Amp up its delicate flavor with a tangy drizzle of sumac oil.
By Vicky Cohen & Ruth Fox

Creamy Saffron Cauliflower Soup with Sumac Oil Recipe
Creamy Saffron Cauliflower Soup with Sumac Oil
Creamy Saffron Cauliflower Soup with Sumac Oil
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Soup
Serves: 8 cups
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 large garlic cloves, chopped
  • 2 lbs frozen or fresh cauliflower florets
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 5 cups of water or vegetable broth
  • 20 saffron threads
Sumac Oil
  • 2 tbsp plus 2 tsp sumac
  • 4 tbsp extra virgin olive oil
  • 1 tbsp fresh squeezed lemon juice
  • ¼ tsp salt
Instructions
  1. Sautée onion and garlic in olive oil in large soup pot, over medium heat, until onion is translucent, about 10 minutes.
  2. Add cauliflower florets, salt and pepper and continue cooking for 10-12 minutes
  3. Add 5 cups of water, bring to a boil and simmer until cauliflower is tender, 20-25 minutes.
  4. Turn off heat. Add saffron, stir and cover. Let the saffron steep for about 20 minutes.
  5. Blend soup in a blender until creamy.
  6. Serve hot or warm with a drizzle of sumac oil.
Sumac Oil
  1. Whisk all the ingredients together until well combined
 

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