Cauliflower, saffron & smoked haddock soup

Cauliflower, saffron & smoked haddock soup

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(4 ratings)

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Cooking time

Ready in about an hour

Skill level

Easy

Servings

Serves 4 (or 6 as a starter)

A delicious cauliflower and haddock chowder-like soup - serve as a main or a starter

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
351
protein
31g
carbs
27g
fat
14g
saturates
7g
fibre
5g
sugar
0g
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

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Method

  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.

Recipe from Good Food magazine, October 2003

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Comments

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toyah25's picture

This was sooo yummy! Well worth the hours cooking time added some king prawns which finished it off perfectly!

philinbrighton's picture
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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.

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

mother_ship's picture
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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!

lizknight's picture
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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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