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🍽️ Velvety Cauliflower Saffron Soup

223 kcal · 30 min · 4 servings

Ingredients

• 250 g cauliflower
• salt
• 2 tbsp butter
• 8 saffron threads
• 1 pinch ground saffron
• 200 ml whipping cream
• white pepper
• nutmeg
• lemon juice

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Cut the cauliflower into small florets.
3. 3. Bring 400 milliliters of water to a boil and add some salt.
4. 4. Boil the cauliflower florets in the salted water until they are tender.
5. 5. Remove a few small florets and set them aside.
6. 6. Heat some butter in a small pan.
7. 7. Add the saffron threads and saffron powder to the hot butter.
8. 8. Sauté the saffron mixture briefly.
9. 9. Set the aromatic butter aside.
10. 10. Puree the remaining cooked soup until creamy.
11. 11. Stir the cream into the soup mixture.
12. 12. Season the soup with salt.
13. 13. Add white pepper.
14. 14. Add a pinch of nutmeg.
15. 15. Add some lemon juice.
16. 16. Ladle the finished soup into pre-warmed bowls.
17. 17. Drizzle the saffron butter over the soup.
18. 18. Garnish the bowls with the reserved cauliflower florets.

Nutrition per serving

• kcal: 223
• Protein: 3 g · Fett/Fat: 22 g · Carbs: 3 g