This recipe for Low Fat Creamy Cauliflower Saffron Soup makes a delicate, soup with subtle flavors and velvety texture. Comfort in a bowl.
I’ve made this wonderful cauliflower soup for lunch and served it with warm bread, (or if you’re feeling indulgent Perfect Garlic Bread) but it also makes a fantastic starter for dinner parties as well. A friend describes it as ‘A soup that will make you a cauliflower fan even if you’re not.’ Even kids love it!
Because it’s so bright in color, they don’t know it’s a vegetable soup and it’s a winner every time!
Why This Recipe Works
- The addition of saffron to this basic cauliflower soup gives it a subtle flavor that can’t be beat!
- Adding a potato to the soup instead of cream gives it a creamy texture without the added calories.
- A little garlic helps flavor this soup without making it overpowering.
How to make low fat creamy cauliflower saffron soup
- Simmer the stock. Add saffron and steep.
- Heat olive oil in a pan, fry onions, and celery. Brown the garlic.
- Add the cauliflower and potato and stir.
- Pour in the stock and bring to a boil.
- Simmer until vegetables are tender.
- Blend until smooth.
- Serve and enjoy!
Albeit flavorful, this is a subtle soup. If you are looking for an intense soup with big flavors, this is not the soup you’re looking for, but I happen to find it elegant and delicious.
What is Saffron?
Saffron is a spice derived from the Crocus flower, also known as the “saffron crocus”. It has vivid red stigma and styles, called threads. These are collected and dried to use to flavor cooking. Saffron is the most expensive spice by weight.
It’s well worth buying a good quality brand to use in your cooking, such as Mazaeus which is my favorite, as it’s rich in color and flavor.
To make this soup suitable for vegetarians simply swap the chicken stock for vegetable stock.
Make ahead and Freezing Instructions
- To Make Ahead: This is one of those recipes that tastes even better a day after making it. I often make it a day ahead, store it in the fridge overnight, and reheat it to serve.
- To Refrigerate: Keep in the fridge for up to three days in a suitable airtight container.
- To Freeze: Pour the soup into a freezer-safe, airtight container and freeze for up to three months.
Other Great Soups
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Let’s Make Low Fat Creamy Cauliflower Saffron Soup
Ingredients
- 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
- 1½ pounds cauliflower cut into 1-inch pieces
- 1 medium potato peeled and quartered
- a good handful of fresh parsley
Instructions
- 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.
Tips + Notes
- To make this soup suitable for vegetarians, simply swap the chicken stock for vegetable stock.
cf86713 says
Can this be done in a crockpot?
Erren's Kitchen says
I haven’t tried this personally, but you absolutely can!!
Start by sautéing the onions, celery, and garlic in a skillet as per the original recipe. This step enhances the flavor, but if you prefer, you can skip it and just add everything directly to the crockpot.
Add the sautéed onions, celery, garlic, cauliflower, potato, saffron threads, and chicken stock (or vegetable stock) to the crockpot.
Cook on low for 6-8 hours or on high for 3-4 hours, until the cauliflower and potato are tender.
Once everything is cooked, use an immersion blender directly in the crockpot to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
Season with salt and pepper to taste, garnish with chopped parsley, and serve.
Please let us know how it turns out for you in the crockpot!😊
Robert Berry says
It was ok. I had to add a lot of salt and pepper. Finally added 1/2 cup of heavy cream and that made it so much better.
Erren Hart says
Hi Robert, Thank you for trying out the low-fat creamy cauliflower saffron soup recipe and leaving your feedback! We’re glad to hear that you found the addition of heavy cream made the soup better for your taste preferences.
While we developed this recipe to be low-fat, we understand that everyone’s taste preferences can differ, and it’s great to hear how readers make our recipes their own. Although the recipe states to season to taste with salt and pepper, we appreciate your feedback about using it to enhance the flavor.
Thank you again for trying out our recipe and for your helpful feedback. Please don’t hesitate to reach out if you have any questions or if there are any other recipes you’d like us to share.
Nikki says
I made this with some frozen cauliflower I had in the freezer, amazingly simple and delicious
Erren's Kitchen says
Thank you Nikki, I’m so glad you like it 🙂
Ingrid Vogel says
I had some broccoli left, didn’t know what to do with it and came across this recipe. It was delicious and very easy to make
I added some mushrooms and garlic to it. I happen to love garlic and will add it to just about any dish.
May I also point out a little Typo in the Instructions “Using a hand/stick blender blend the soup to your desired constancy” I think you meant to say “consistency”!
Erren's Kitchen says
Hi Ingrid, thank you for spotting the typo! It has now been rectified. I’m so glad you liked the recipe, and your additions sound delicious 🙂