Description
Super creamy cauliflower soup delicately flavored with saffron with a nice tangy contrast from the sumac oil.
Ingredients
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- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 large garlic cloves, chopped
- 2 lbs frozen or fresh cauliflower florets
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 5 cups of water or vegetable broth
- 20 saffron threads
For the Sumac Oil
- 2 tbsp plus 2 tsp sumac
- 4 tbsp extra virgin olive oil
- 1 tbsp fresh squeezed lemon juice
- 1/4 tsp salt
Instructions
- Sautée onion and garlic in olive oil on a soup pot, over medium heat, until onion is translucent, about 10 minutes.
- Add cauliflower florets, salt and pepper and continue cooking for 10-12 minutes
- Add 5 cups of water, bring to a boil and simmer until cauliflower is tender, 20-25 minutes.
- Turn off heat. Add saffron, stir and cover. Let the saffron steep for about 20 minutes.
- Blend soup in a blender until creamy.
- Serve hot or warm with a drizzle of sumac oil (recipe follows).
For the Sumac Oil
- Whisk all the ingredients together until well combined
Notes
- Always cover the blender's lid with a clean kitchen towel when blending a hot soup to prevent any burns from steam. Carefully lift the blender's lid away from you. If it can be safely done, leave the top of the blender slightly vented to allow steam to escape.
- Leftover cauliflower soup will keep in the fridge in an airtight container for up to 5 days. Reheat the soup in the microwave at work, or put it on the stovetop for a quick weeknight meal.
- Freeze individual servings of cauliflower soup in microwavable containers and freeze without the sumac oil. Store in the freezer for up to six months. Reheat in the microwave or on the stovetop over medium heat. Mix and add new sumac oil to the warm soup.
- This Recipe was originally posted on January 13, 2014
- Prep Time: 5 mins
- Cook Time: 1 hour 10 mins
- Category: soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup without sumac oil
- Calories: 122
- Sugar: 4.3 g
- Sodium: 529.4 mg
- Fat: 4 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 20.1 g
- Fiber: 3.2 g
- Protein: 4.5 g
- Cholesterol: 0 mg