Roasted Cauliflower & Saffron Soup Recipe | Abel & Cole
Roasted Cauliflower & Saffron Soup
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Prep: 10 mins
Cook: 25 mins
This is one gorgeously satisfying bowl of soup. Roasted cauli, sweet potato and golden saffron.
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280 kcal
(per portion)
Ingredients you'll need
  • 1 sweet potato
  • 1 cauliflower
  • 1 onion
  • 1 garlic clove
  • A pinch of saffron powder
  • 1 vegetable stock cube
From your kitchen
  • 1 1/2 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 700ml boiling water
Step by step this way
  • 1.

    Preheat the oven to 180C/170C fan/Gas 4. Peel and chop the sweet potato into small chunks. Chop the cauliflower into chunks, including the core. Add any of the tender leaves.Tumble on to a roasting tray and drizzle with 1 tbsp olive oil. Season. Slide into the oven and roast for 20 mins.

  • 2.

    Peel and finely dice the onion. Peel and crush the garlic clove. Heat a pan. When warm, drizzle in 1/2 tbsp olive oil. Throw in the onion and cook on a low heat for 6-7 mins till softened. Add the garlic and cook for 1 min.

  • 3.

    Carefully add the roasted sweet potato and cauliflower to the pan. Dust in the saffron powder. Toss together.

  • 4.

    Pour in the water or homemade stock. Clamp on a lid and simmer for 5 mins.

  • 5.

    Using a stick blender, blitz till smooth. Or ladle into the bowl of a food processor. Pour back into the pan to gently reheat. Taste and season the soup. Garnish with a few crispy cauliflower leaves.