Gluten-Free Cauliflower & Saffron Soup Recipe

By: Gillian on July 27, 2011

Saffron is a spice used a lot for cooking in Southwest Asia and the Middle East, and consists of the dried stigmas of the saffron crocus flower. Saffron can be expensive but you only need to use a pinch, so a little goes a long way. This is a gluten-free soup made with cauliflower and potato that is flavored with fragrant saffron. It really is delicious!

3 Tbs vegetable oil
1 medium onion, chopped
1 stick of celery, chopped
1 clove of garlic, crushed
1 Russet potato, peeled and cut into 1/2-inch cubes
1 small cauliflower, divided into florets
Small pinch of saffron strands
4 cups of gluten-free vegetable stock
Salt & black pepper
Chopped parsley for garnish (optional)

Add the vegetable oil to a large saucepan over medium heat. Add the onion and celery and cook with stirring until soft. Stir in the potatoes, cauliflower, garlic, saffron and vegetable stock. Simmer until potato is soft, about 20-25 minutes. Puree in a blender. Season to taste with salt and pepper. Serve with a garnish of chopped parsley (optional).

6 servings