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.
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Servings: 4
Calories: 255kcal
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.
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
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