Ingredients

The following ingredients have 6 Servings
  • 4 cups chicken stock (or vegetable stock)
  • 1 pinch saffron threads
  • 2 tablespoons olive oil (or low-fat cooking spray)
  • 1 large onion (chopped)
  • 2 stalks of celery (finely chopped)
  • 2 cloves garlic (chopped)
  • 1​½ pounds cauliflower (cut into 1-inch pieces)
  • 1 medium potato (peeled and quartered)
  • a good handful of fresh parsley

Instruction

  • Add the chicken stock in a medium saucepan and bring to simmer. Remove from heat and add the saffron threads. Set aside to steep.
  • Heat the olive oil in a medium pot over medium-low heat. Add chopped onions & celery; sauté until quite tender but not brown (about 5 minutes). Add the garlic and cook another minute.
  • Add the cauliflower & potato; stir to coat.
  • Add saffron stock. Bring to a boil over high heat.
  • Reduce heat, cover, and simmer until the cauliflower & potato are tender (about 20 minutes).
  • Using a hand blender or food processor, puree the soup until smooth.
  • Season to taste with salt and pepper. Garnish with chopped parsley and serve.