Cauliflower, saffron & smoked haddock soup
- Preparation and cooking time
- Total time
- Ready in about an hour
- Easy
- Serves 4 (or 6 as a starter)
Skip to ingredients
- 50g unsalted butter
- 2 Spanish onionschopped fairly large
- 2 celerysticks, chopped
- 2 garlic cloveschopped
- small pinch of cayenne pepper
- 2 rounded tbsp vegetable bouillon powder
- large pinch of saffronthreads
- 450g undyed smoked haddockfillets
- 250g floury potato(eg, Maris Piper or King Edward), peeled and chopped
- 1 medium cauliflowercut into florets
- small handful chopped fresh coriander
Nutrition: per serving
- kcal351
- fat14g
- saturates7g
- carbs27g
- sugars0g
- fibre5g
- protein31g
- salt2.72g
Method
step 1
Melt the butter in a very large saucepan over a low heat. Throw in the onions, celery and garlic, and cook gently for about 10 minutes, stirring occasionally, without allowing the vegetables to colour. Stir in the cayenne, and cook for a further minute.
step 2
Meanwhile, combine the bouillon powder with 2 litres/31⁄2 pints water in another saucepan and bring to the boil. Scatter in the saffron, reduce the heat and add the smoked haddock. Poach gently for about 3 minutes, then scoop it out and set aside. Reserve the stock.
step 3
Add the potato to the pan of vegetables and stir thoroughly. Pour in the stock, bring to a strong simmer, half-covered, and cook for 10 minutes. Add the cauliflower and season. Cook for about 20 minutes until the vegetables are completely tender. Remove from the heat, leave to cool slightly, then purée in a blender.
step 4
Return the soup to the large saucepan and bring to the boil. Skin and flake the haddock (discarding any bones), add to the soup with the coriander and stir thoroughly. Now reduce the heat to a simmer and cook for a few minutes until everything is piping hot. Taste, adjust the seasoning if required (you shouldn’t need extra salt), and serve.
