• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Quite Good Food
  • About
  • Sign up
  • Contact
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Sign up
  • Contact
  • Privacy policy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Review

    Saffron-infused cauliflower soup with sumac oil by Vicky Cohen & Ruth Fox

    Published: 15 Jul 2018 · Modified: 27 Apr 2020 · By Amber · 1 Comment

    576 shares
    • Facebook367
    • Print
    Jump to recipe
    Saffron-infused cauliflower soup topped with sumac oil (vegan and gluten free).

    Creamy saffron-infused cauliflower soup topped with a drizzle of sumac oil, from Tahini & Turmeric, by Vicky Cohen and Ruth Fox.

    Saffron-infused cauliflower soup with sumac oil.

    Tahini & Turmeric: 101 Middle Eastern Classics - Made Irresistibly Vegan is a newly released cookbook by Vicky Cohen and Ruth Fox of May I Have That Recipe?, two Jewish-Lebanese sisters who grew up in Spain and now live in America.

    I was thrilled to have the opportunity to review this cookbook, which speaks to my soul with its modern interpretations of Middle Eastern classics.

    I could never pick one favourite cuisine, but have to acknowledge just how many of my favourite flavours come from this part of the world: cumin, cardamom, harissa, eggplant, chickpeas, pomegranate, saffron, sumac, and of course, turmeric and tahini. And that's just off the top of my head.

    So to have a cookbook with 101 recipes made using so many of my favourite ingredients, all 100% vegan, well that makes me very happy indeed. These are bold, aromatic dishes with vegetables front and centre.

    Turmeric & Tahini has over 300 pages of lovely photos, thoughtful recipes, personal anecdotes and helpful tips. Split into 10 sections from 'day starters and brunch nosh' through to 'big-enough-to-share salads', 'kicked-up rice' and 'sweet endings', I challenge you not to find something you love here.

    Here's a taste of the recipes on my shortlist to make some time soon:

    • turmeric, apricot and pistachio granola
    • chickpea and pepper shakshuka (the stunning cover recipe, below)
    • falafel waffles
    • fried eggplant, pepper and pickle chutney
    • chunky eggplant, carrot and walnut salsa
    • roasted eggplant coins with silan, pomegranates and pistachios
    • lentil fattoush with mint and sumac
    • cashew ricotta stuffed Syrian pancakes with orange blossom syrup.

    Best of all, most of the recipes are low fuss and suitable for busy weeknights or casual gatherings with friends.

    Tahini and Turmeric: 101 Middle Eastern classics - made irresistibly vegan, by Vicky Cohen & Ruth Fox.

    Saffron-infused cauliflower soup with sumac oil

    I decided to try this saffron-infused cauliflower soup for the purposes of reviewing Tahini & Turmeric. I had all of the ingredients on hand, and have been having a bit of a refreshed love affair with saffron lately so it was an easy decision.

    This is a simple and straight forward recipe that is quick to cook, but punches far above its weight in flavour and texture. The soup is silky smooth, delicately fragranced with saffron and really very delicious.

    Extra-virgin olive oil infused with sumac and lemon provides a sharp counterpoint which is very pretty drizzled over the soup to serve.

    I admit to cheating slightly to speed things up. While the cauliflower was cooking I put the saffron into a small dish and covered it with a little hot water to steep. Once the cauliflower was cooked, I added the saffron water to the pot, stirred it through, then blended it straight away instead of leaving it to sit for 20 minutes. Judging from the flavour and colour of the soup, I doubt anything was lost by using this time-saving little trick.

    Saffron-infused cauliflower soup with sumac oil (vegan and gluten free).

    Get the recipe

    Saffron-infused cauliflower soup with sumac oil

    Saffron-infused cauliflower soup with sumac oil

    Creamy saffron-infused cauliflower soup topped with a drizzle of sumac oil, from Tahini & Turmeric, by Vicky Cohen and Ruth Fox.
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 25 minutes minutes
    Cook time: 40 minutes minutes
    Total time: 1 hour hour 5 minutes minutes
    Course: Soups and stews
    Cuisine: Gluten free, Middle Eastern, Vegan
    Servings: 4
    Calories: 255kcal
    Author: Vicky Cohen & Ruth Fox

    INGREDIENTS

    For the soup:

    • 2 tablespoon extra-virgin olive oil
    • 1 medium-size onion chopped (about 1 cup)
    • 2 large cloves garlic chopped
    • 2 lbs fresh or frozen cauliflower florets (about 900g)
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 5 cups vegetable broth or water
    • 20 saffron threads

    For the sumac oil:

    • 2 ½ tablespoon sumac
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon freshly squeezed lemon juice
    • ¼ teaspoon salt

    INSTRUCTIONS

    For the soup:

    • Heat the olive oil in a large soup pot. Add the onion and garlic and cook over medium heat for 10 minutes, or until the onion is translucent. 
    • Add the cauliflower florets, salt, and pepper and continue to cook for 10-12 minutes. 
    • Add the broth or water, bring to a boil, lower the heat and simmer for 20 minutes, or until the cauliflower is tender. 
    • Turn off the heat. Add the saffron and stir well. Cover the pot and let the saffron steep for 20 minutes. Transfer to a blender and blend until creamy (or use an immersion blender if you have one). 

    For the sumac oil:

    • Whisk together all its ingredients in a small bowl until well combined. 
    • Serve the soup warm with a drizzle of sumac oil. 

    RECIPE NOTES

    • Make sure to place a kitchen towel over the lid of the blender before blending the hot soup, to protect your hands in case it splashes. 
    • Recipe republished with permission of Vicky Cohen and Ruth Fox. 
     

    NUTRITION INFORMATION

    Calories: 255kcal | Carbohydrates: 15g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1680mg | Potassium: 678mg | Fiber: 4g | Sugar: 6g | Vitamin A: 625IU | Vitamin C: 110.8mg | Calcium: 50mg | Iron: 1mg
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
    Nutrition Facts
    Saffron-infused cauliflower soup with sumac oil
    Amount Per Serving
    Calories 255 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 2g13%
    Cholesterol 0mg0%
    Sodium 1680mg73%
    Potassium 678mg19%
    Carbohydrates 15g5%
    Fiber 4g17%
    Sugar 6g7%
    Protein 4g8%
    Vitamin A 625IU13%
    Vitamin C 110.8mg134%
    Calcium 50mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Disclaimer

    I was gifted a copy of Tahini & Turmeric to review. All opinions and words are my own.

    More Review

    • Just like Nana's chocolate chip cookies by Amanda Logan
    • Overhead shot of cucumber sushi with white bean 'tuna' on a green plate.
      Cucumber sushi with white bean 'tuna' by Jennifer Leckey + Judy Moosmueller
    • Oh mommy umami lettuce wraps from Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. (Vegan and gluten free).
      Oh mommy umami lettuce wraps by Sam Turnbull
    • Carob muffins with pear and blueberries (vegan and gluten free).
      Carob muffins + book review
    576 shares
    • Facebook367
    • Print

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Saffron-infused cauliflower soup topped with sumac oil (vegan and gluten free).

    I'm Amber, an enthusiastic cook, food obsessive, mother, writer and photographer based in Hamilton, New Zealand.

    More about me →

    Popular recipes

    • Five seed crackers (vegan and gluten free).
      Easy home made five seed crackers
    • Broad bean falafel with tahini sauce (vegan and gluten free).
      Broad bean falafel with tahini sauce
    • A cast iron pot of lentils, sitting on a marble chopping board with an orange linen napkin alongside. Inside the pot there are cooked lentils with small chunks of celery and carrot, and two bay leaves sitting on top.
      French-style lentils
    • A cooked mushroom, onion and lentil pie in its pie tin, sitting on a chopping board. The pastry is golden brown, with a star shaped hole cut in the centre.
      Mushroom, onion and lentil pie
    • Urab sayur: Balinese coconut and vegetable salad.
      Urab sayur: Balinese coconut and vegetable salad
    • Turkish-style coriander (cilantro) and walnut tarator (vegan).
      Turkish-style coriander and walnut tarator
    • Crispy kumara cakes.
      Crispy kumara cakes
    • Lime and vanilla vegan cheesecake.
      Lime and vanilla vegan cheesecake

    Join the mailing list

    Finalist - best food website 2019

    The Foodies: NZ Food Media Awards 2019 logo.

    Footer

    Saffron-infused cauliflower soup topped with sumac oil (vegan and gluten free).

    Finalist - best food website 2019

    The Foodies: NZ Food Media Awards 2019 logo.
    • Privacy policy
    • Sign up for emails
    • Contact us

    Copyright © 2023 Quite Good Food

    576 shares
    • 367
    576 shares
    • 367