Cauliflower, saffron & smoked haddock soup

Cauliflower, saffron & smoked haddock soup

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(4 ratings)

Ready in about an hour


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

  • Freezable


  • kcal351
  • fat14g
  • saturates7g
  • carbs27g
  • sugars0g
  • fibre5g
  • protein31g
  • salt2.72g
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  • 50g unsalted butter
  • 2 Spanish onions, chopped fairly large



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic cloves, chopped
  • small pinch of cayenne pepper
  • 2 rounded tbsp vegetable bouillon powder
  • large pinch of saffron threads



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 450g undyed smoked haddock fillets
  • 250g floury potato (eg, Maris Piper or King Edward), peeled and chopped



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 medium cauliflower, cut into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • small handful chopped fresh coriander


  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.

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Comments (5)

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

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

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

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

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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