Saffron Soup
🍵🥕🥔🌷🍵🥕🥔🌷🍵🥕🥔🌷🍵🥕🥔
I bought a cauliflower without even looking at it, and getting home I saw how small and greenish it was. At first I was annoyed with myself, but eventually, I realised it would just need some special accompaniments and extra care to bring out its good qualities. That was how I came to make this soup.
I called it Saffron Soup after the star ingredient, giving earthy bright tones to this soup. Do not worry that the Ras el Hanout will overpower the Saffron, because with a lot of tasting when you spice, both will be there in the flavour. In other words, a pinch means a pinch ☺️
If you cannot find Ras el Hanout spice blend, here is my recipe to help you make your own...
Saffron Soup
🍵🥕🥔🌷🍵🥕🥔🌷🍵🥕🥔🌷🍵🥕🥔
I bought a cauliflower without even looking at it, and getting home I saw how small and greenish it was. At first I was annoyed with myself, but eventually, I realised it would just need some special accompaniments and extra care to bring out its good qualities. That was how I came to make this soup.
I called it Saffron Soup after the star ingredient, giving earthy bright tones to this soup. Do not worry that the Ras el Hanout will overpower the Saffron, because with a lot of tasting when you spice, both will be there in the flavour. In other words, a pinch means a pinch ☺️
If you cannot find Ras el Hanout spice blend, here is my recipe to help you make your own...
Open in Cookpad AppSteps
- 1
Heat the oils together in a soup pan
- 2
Add the onion, carrots and celery and sweat off for 5 minutes.
- 3
Add the potato and cauliflower and continue to sweat off for a further 5 minutes.
- 4
Add the dried mixed herbs and stir.
- 5
Pour in the chicken stock and bring to the boil.
- 6
Cook for 10 minutes without a lid.
- 7
Add half the parsley leaves, roughly chopped with any celery leaves. Add them to the pot.
- 8
Cook for a further five minutes.
- 9
Add the Saffron and stir.
- 10
Add the Ras el hanout and stir.
- 11
Season with salt and pepper, tasting the soup until it has great flavour. You might wish to add a little more of either spice here too.
- 12
Cook for a final five minutes, until all the vegetables are cooked.
- 13
With a food processor or a stick blender, blend approx. Half the soup and put back into the pot (this gives a good semi chunky texture)
- 14
Sprinkle in the rest of the parsley, finely chopped, and serve.
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