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Cauliflower Soup with Lemon and Saffron


Prep time

Cook time

Total time


  • 2 Tablespoons olive oil
  • ½ onion minced
  • 2 celery stalks, minced
  • 2 parsnips, peeled and minced
  • 1 head of cauliflower, chopped into small pieces
  • 4 cups chicken or vegetable stock
  • juice of one lemon
  • ¼ cup chopped fresh parsley
  • pinch of saffron
  • 2 egg yolks
  • ¼ teaspoon organic ground paprika
  • fine sea salt and organic ground black pepper to taste

  1. Directions
  2. Saute the onions, celery, and parsnips in olive oil over medium heat until soft (about 5 minutes)
  3. Stir in cauliflower and cook for 3 more minutes
  4. Add chicken stock and paprika and cook for 20 minutes
  5. Remove from heat, cool and blend using an immersion blender, or transfer to a blender and puree in small batches.
  6. Return pureed soup to stockpot.
  7. In a small bowl, add pinch of saffron to 2 Tablespoons of boiling water and let set.
  8. In another bowl, beat egg yolks with lemon juice. Add parsley and combine with saffron water.
  9. Add parsley mixture to the soup in the stockpot. Reheat and flavor with salt and pepper.
  10. Serve with a sprinkle of paprika.


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