Lately my cooking is all about colours. The gray dullness outside makes me crave vibrant foods and what better way then to use blooms to spice things up. As saffron is strong enough to tint the textiles, it is also used to clear away the blues as it is an antidepressant. So, here is a soup to warm and energize.
Saffron Cauliflower Soup
1 head cauliflower florets, broken into pieces
1 small peice of celeriac, diced
1 medium diced onion
2 peices of garlic
2 Tbsp ghee
1 Tbsp chopped fresh parsley leaves for garnish
1 Tbsp sliced almonds for garnish
1 tsp saffron
4 cups chicken or vegetable stock
In a heavy-bottomed pot, sauté the onions and garlic in the melted ghee until fragrant. Add the celeriac and cauliflower. Pour in the stock and bring the mixture to a boil. In a small saucepan, warm a bit of ghee and heat the saffron, releasing its flavor and color. Add to the soup mixture. Cook for about 15-20 minutes, or until the cauliflower is tender. Use a stick blender to puree the soup until smooth. Taste and add salt, if needed, garnish with parsley and almonds.