Creamy Cauliflower Soup

Name: Creamy Cauliflower Soup
Yield: Serves 6
Ingredients: 2 cups (480 ml) vegetable or chicken stock; 1 cup (240 ml) canned unsweetened coconut milk; 1 small head cauliflower, florets and stems cut into bite-size pieces, core thinly sliced; 1 onion, chopped; 2 tablespoons extra-virgin olive oil, plus more for drizzling; ⅛ teaspoon saffron; 2 tablespoons dry sherry (optional); 1 bulb fennel, cored and sliced, fronds chopped; 2 teaspoons fresh lemon juice, or to taste; ½ teaspoon freshly ground white pepper, plus more for finishing; ¾ teaspoon sea salt, or to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cali'flour Kitchen

By Amy Lacey

Published 2019

About

This creamy yet ethereally light soup makes use of the cauliflower florets, stems, and core so nothing goes to waste. Anise notes from the fennel ground the soup, and a small amount of saffron adds a golden hue, floral flavor, and otherworldly aroma. Pure heaven!

Ingredients

⅛ teaspoon saffron
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 <

Method

Put the saffron in a tiny bowl or ramekin. Add 2 teaspoons hot water and leave to steep for 20 minutes.

Heat the oil in a large saucepan over medium heat. Add the onion and fennel and cook until softened, 5 to 7 minutes. Add the sherry, if using, and cook until it evaporates, about 30 seconds