I’m not going to lie I’m loving this chilly Fall weather. I’m tempted to live on pumpkin everything and, while the yellow hue of this soup might make you think squash, the color comes from a good pinch of saffron. My pregnancy has not made me super motivated to spend hours cooking making this six ingredient quick soup right up my alley. The pureed cauliflower and coconut cream make this super silky and the onion and saffron give it that extra hit of flavor to make it special.
- 1 large head cauliflower, florets removed and diced into 2 cm pieces
- 2 yellow onions, chopped
- 4.25 cup vegetable stock
- 1/3-1/2 cup coconut cream or milk
- Pinch saffron threads
- 1 tablespoon white wine vinegar
- 2 tablespoons coconut oil
- Nigella seeds
- Drizzle of olive oil
- Grind saffron threads in mortar and pestle. Stir in 1 tablespoon warm water and set aside.
- Heat coconut oil in soup pot or dutch oven over medium low heat. Add onions and sauté 10-15 minutes (do not let brown).
- Add cauliflower, veggie stock, saffron liquid and pinch of salt. Bring to boil then reduce to simmer. Cover and let simmer for 20 minutes over low heat until cauliflower is tender.
- Remove soup from heat. Using an immersion blender puree soup until smooth. Add coconut cream (a little at a time until desired creaminess), vinegar and season well with salt pep. Serve, garnish with a drizzle of olive oil and nigella seeds. Would be great with barbari bread.
Inspired by rocketandbasil