Description
A vibrant, creamy soup showcasing saffrons delicate flavor. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients
Units
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- 2 tbsp extra virgin olive oil
- 1 cups (237 ml) medium onion, chopped
- 2 large garlic cloves, chopped
- 2 lbs (907 g) frozen or fresh cauliflower florets
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 5 cups (1183 ml) water or vegetable broth
- 20 saffron threads
- 2 tbsp plus 2 tsp sumac
- 4 tbsp extra virgin olive oil
- 1 tbsp fresh squeezed lemon juice
- 1/4 tsp salt
Instructions
- Sauté onion and garlic in olive oil in a large soup pot over medium heat until the onion is translucent, about 10 minutes.
- Add cauliflower florets, salt, and pepper; cook for 10-12 minutes.
- Add 5 cups of water, bring to a boil, and simmer until the cauliflower is tender, 20-25 minutes.
- Turn off the heat. Add saffron, stir, and cover. Let the saffron steep for about 20 minutes.
- Blend the soup in a blender until creamy.
- Serve hot or warm with a drizzle of sumac oil.
- Sumac Oil
- Whisk all ingredients together until well combined.
Notes
- For a richer flavor, use homemade vegetable broth instead of water.
- If you don’t have sumac, you can omit it or substitute with a pinch of paprika for a subtle smoky note.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 5