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Saffron Cauliflower Soup



  • 5 ml Extra Virgin Olive Oil

  • 1/2 Yellow Onion (medium, chopped)

  • 1 head Cauliflower (medium, sliced into florets)

  • 2 Garlic (clove, sliced)

  • 700 ml Vegetable Broth

  • 175 ml Saffron (ground)

  • Sea Salt & Black Pepper (to taste)

  • 40 gm Plain Greek Yogurt

  • 8 gm Parsley (chopped)


  1. Heat the oil in a pot over medium-high heat. Add the onion and cauliflower. Sauté for about five minutes or until browned. Add the garlic and cook for another minute.

  2. Add the broth, saffron, salt, and pepper to the pot. Bring to a simmer and cover the pot with a lid. Turn the heat down to low and simmer for about 20 minutes or until the cauliflower is soft.

  3. Remove the pot from heat. Use a hand blender and blend the soup until smooth. Adjust the seasoning to your taste. Divide the soup evenly between bowls. Top each soup bowl with a tablespoon of Greek yogurt. Garnish with parsley and

Chiara x

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