As we have mentioned in the previous post, seasonal fruits and vegetables are in rich supply in autumn. Creamy soups are also very autumnal dishes and therefore we have brought you a cream of cauliflower with saffron soup which will amaze you.
Regarding the cauliflower
In Spain cauliflower is in season for a very lengthy period, where it is available from November to April.
The cauliflower can be kept unwashed in the refrigerator in perforated plastic bags, it can also be frozen if it is first blanched for 3 minutes.
Cream of Cauliflower with saffron Soup Ingredients:
- 1 Cauliflower
- 1 onion
- 1 Leek
- 2 garlic cloves
- 1 litre of water or vegetable broth
- Saffron threads
- Olive oil
- Chives for garnish
Cream of Cauliflower with saffron Soup Preparation:
Peel and chop the onion and garlic cloves. Clean and wash the leek, chopping it and reserving a whole section for later.
Separate the cauliflower in florets or pieces, then wash and chop. Heat the oil and sauté the onion, leek and garlic for a few minutes.
Add the cauliflower and also sauté for a few minutes, season to taste. Add saffron threads, stir a couple of times and pour in the vegetable broth or water. Cover and leave to cook for about 20 minutes, the cauliflower should already be tender by then. Blend and leave to boil for a few more minutes.
For presenting the soup, brown the leeks which have been saved in the pan and garnish, preferably serve in bowls and add cheese, chives or fried bread on top if so desired.
Handy tip!:To avoid the smells associated with the cooking of vegetables such as broccoli, cauliflower or cabbage, add a sprig of celery into the cooking water..
Now we have another dish with seasonal vegetables and saffron so that the autumn-winter cold does not get the better of us.