Cauliflower, saffron & smoked haddock soup
By Ruth Watson
A delicious cauliflower and haddock chowder-like soup – serve as a main or a starter
- Ready in about an hour
- Serves 6
- Easy
Nutrition per serving
-
kcal 351
-
fat 14g
-
saturates 7g
-
carbs 27g
-
sugars 0g
-
fibre 5g
-
protein 31g
-
salt 2.72g
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 potatoes (eg, Maris Piper or King Edward), peeled and chopped
- 1 medium cauliflower, cut into florets
- small handful chopped fresh coriander
Method
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.
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.
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.
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.
