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4 ratings

Recipe by Ruth Watson

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1. Video tutorial: Making soup

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.
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.
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.
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.

351 kcalories, protein 31g, carbohydrate 27g, fat 14 g, saturated fat 7g, fibre 5g, salt 2.72 g

Latest comments and suggestions

• purple liz

  01 April 2008

  purple liz rated and commented on this recipe

  

  Really easy to make, lovely creamy texture, great for a substantial lunch or a lighter dinner. Don't be put off by the 1 hour time.... I'll definately be making this one again.

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• mother*ship

  01 May 2008

  mother*ship rated and commented on this recipe

  

  Delicious! Although I have to say I don't think the flavour of the saffron was discernible past the haddock and cayenne. Definitely a brilliant way to make cauliflower soup interesting, and it tastes even better the next day!

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• Nona

  12 September 2008

  Nona rated and commented on this recipe

  

  This served six. Quite fiery. Even tested by two hungry teenage guests. A good way of getting kids to eat cauliflower. Husband unimpressed.

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• Philippa

  01 December 2008

  Philippa rated and commented on this recipe

  

  I liked this much more than I thought I would. The corriander really added something. The cauliflower made it lovely and thick without being too heavy whilst still being comforting.

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http://www.bbcgoodfood.com/recipes/1440/

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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

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Difficulty and servings

Serves 4 (or 6 as a starter)

Preparation and cooking times

Ready in about an hour

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

351 kcalories, protein 31g, carbohydrate 27g, fat 14 g, saturated fat 7g, fibre 5g, salt 2.72 g

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