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Saffron Cauliflower Soup with Sumac Oil Recipe

18.11.19 /

Ingredients

  • 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
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 5 cups of water or vegetable broth
  • 20 saffron threads

Method

  1. To make Sumac oil add 2 tbsp plus 2 tsp sumac, 4 tbsp extra virgin olive oil, 1 tbsp fresh squeezed lemon juice, ¼ tsp salt and whisk until well combined.
  2. Sautée onion and garlic in olive oil on a soup pot, over medium heat, until onion is translucent, about 10 minutes.
  3. Add cauliflower florets, salt and pepper and continue cooking for 10-12 minutes.
  4. Add 5 cups of water, bring to a boil and simmer until cauliflower is tender, 20-25 minutes.
  5. Turn off heat. Add saffron, stir and cover. Let the saffron steep for about 20 minutes.
  6. Blend soup in a blender until creamy.
  7. Serve hot or warm with a drizzle of sumac oil.

Serves 4 to 6

Image credit: May I have that recipe.com

Source:  May I have that recipe

Saffron Cauliflower Soup with Sumac Oil Recipe

Recipe by Saffron and MoreCourse: Main Meals, Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 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

  • ½ tsp salt

  • ¼ tsp ground black pepper

  • 5 cups of water or vegetable broth

  • 20 saffron threads

Directions

  • To make Sumac oil add 2 tbsp plus 2 tsp sumac, 4 tbsp extra virgin olive oil, 1 tbsp fresh squeezed lemon juice, ¼ tsp salt and whisk until well combined.
  • 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.

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.