Cauliflower, Saffron and Smoked Haddock Soup

Name: Cauliflower, Saffron and Smoked Haddock Soup
Total time: 1 h
Yield: Serves 4 (or 6 as a starter)
Cuisine: american
Ingredients: 50g unsalted butter; 2 Spanish onions chopped fairly large; 2 celery sticks, chopped; 2 garlic cloves chopped; small pinch of cayenne pepper; 2 rounded tbsp vegetable bouillon powder; large pinch of saffron threads; 450g undyed smoked haddock fillets; 250g floury potato (eg, Maris Piper or King Edward), peeled and chopped; 1 medium cauliflower cut into florets; small handful chopped fresh coriander

4.15 (7)

⏱ 60 mins 🍽 Serves 4 (or 6 as a starter) 🌶 american ✅ Easy 🏷 Snack

This rich and flavourful soup combines smoked haddock with cauliflower in a creamy, saffron-infused broth. It has a chowder-like consistency, making it a substantial choice for a light lunch or starter. The recipe uses a base of gently cooked onions, celery and garlic, with potatoes added for body. It is finished with fresh coriander and flaked fish, resulting in a comforting and aromatic dish that serves four as a main or six as a starter.

Ingredients

50g unsalted butter
2 Spanish onions chopped fairly large
2 celery sticks, chopped
2 garlic cloves chopped
small pinch of cayenne pepper
2 rounded tbsp vegetable bouillon powder
large pinch of saffron threads
450g undyed smoked haddock fillets
250g floury potato (eg, Maris Piper or King Edward), peeled and chopped
1 medium cauliflower cut into florets
small handful chopped fresh coriander

Method

Place the butter in a very large saucepan and melt it over a low heat. Add the chopped onions, celery and garlic, cooking gently for about 10 minutes and stirring now and then. Ensure the vegetables do not take on any colour. Mix in the cayenne pepper and cook for a further minute.
While that cooks, mix the bouillon powder with 2 litres/31⁄2 pints of water in a separate pan and bring it to the boil. Sprinkle in the saffron threads, lower the heat and add the smoked haddock fillets. Poach them gently for about 3 minutes, then remove the fish and set it aside. Keep the stock for later.
Stir the chopped potato into the pan with the vegetables. Pour in the reserved stock, bring it to a strong simmer with the pan half-covered, and cook for 10 minutes. Add the cauliflower florets and season. Continue cooking for about 20 minutes until all the vegetables are completely tender. Take off the heat, allow to cool a little, then blend until smooth.
Pour the puréed soup back into the large saucepan and bring it to the boil. Skin and flake the reserved haddock, discarding any bones, and add it to the soup along with the chopped coriander. Stir everything together well. Reduce the heat to a simmer and cook for a few minutes until the soup is piping hot. Taste and adjust the seasoning if necessary (additional salt is unlikely to be needed), then serve.

Nutrition (per serving)

Calories351 kcal

Fat14 g

Saturates7 g

Carbs27 g

Fibre5 g

Protein31 g

Sodium1088 mg

Salt2 g

Recipe details

Skill levelEasy

CategorySnack

Cuisineamerican