2lbsfresh or frozen cauliflower florets, (about 900g)
½teaspoonsalt
¼teaspoonfreshly ground black pepper
5cupsvegetable broth or water
20saffron threads
For the sumac oil:
2 ½tablespoonsumac
¼cupextra-virgin olive oil
1tablespoonfreshly squeezed lemon juice
¼teaspoonsalt
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.
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.