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Saffron Cauliflower Soup with Garlic Butter

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Soup
  • 1 medium cauliflower, cut into florets
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable or chicken broth
  • ½ teaspoon saffron threads
  • 1 cup heavy cream (or coconut milk for a lighter version)
  • 1 tablespoon unsalted butter (for richness)
  • Salt and freshly ground black pepper, to taste
  • For the Garlic Butter Drizzle
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely minced
  • ½ teaspoon lemon juice (optional, for brightness)
  • A pinch of salt
  • For Garnish
  • A few saffron threads soaked in warm water or milk
  • Chopped parsley or chives
  • A swirl of cream or garlic butter

Instructions
 

  • Step 1: Infuse the Saffron : In a small bowl, combine saffron threads with 2 tablespoons of warm water or milk. Let it sit for about 10 minutes to release its color and aroma.
  • Step 2: Sauté Aromatics : In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant (do not brown).
  • Step 3: Cook the Cauliflower : Add cauliflower florets to the pot and stir well. Season with salt and pepper. Pour in the broth and the saffron infusion (including liquid). Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, until cauliflower is tender.
  • Step 4: Blend the Soup : Remove the pot from heat and let cool slightly. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer to a blender in batches — be careful with hot liquids!) Return the soup to the pot.
  • Step 5: Add Cream and Butter : Stir in cream and butter. Simmer gently for 3–5 minutes to thicken slightly. Adjust seasoning with salt and pepper as needed.
  • Step 6: Prepare the Garlic Butter : In a small saucepan, melt 2 tablespoons of butter over low heat. Add minced garlic and sauté for 1–2 minutes until golden and fragrant (not burnt). Stir in lemon juice (optional). Remove from heat.
  • Step 7: Serve :Ladle the soup into warm bowls. Drizzle each serving with garlic butter and a few strands of saffron liquid. Garnish with fresh herbs or a swirl of cream.