Low Fat Creamy Cauliflower Saffron Soup
A warming, thick and tasty cauliflower soup perfect for a cold winter night.
Servings 6 servings
Calories 158
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.
Notes
- To make this soup suitable for vegetarians, simply swap the chicken stock for vegetable stock.
Nutrition
Calories: 158 | Carbohydrates: 18g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 278mg | Potassium: 715mg | Fiber: 3g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 61.1mg | Calcium: 52mg | Iron: 2mg