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Before you jump to Creamy Cauliflower Soup with Saffron recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. These kinds of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, primarily by making your kitchen more green.
A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.
As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not that tough. Largely, all it will take is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to creamy cauliflower soup with saffron recipe. To cook creamy cauliflower soup with saffron you need 7 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Creamy Cauliflower Soup with Saffron:
- You need 1/2 cauliflower chopped
- You need 1/4 celeriac diced
- You need 400 ml Vegetable stock
- Get 1/2 red onion diced
- Use 1 tbsp olive oil
- Provide Pinch saffron
- Take To taste Salt
Instructions to make Creamy Cauliflower Soup with Saffron:
- Gently sauté the onions in olive oil for a few minutes.
- Add the veg and enough stock to cover the veg, simmer for 20-30 mins until the veg is tender.
- Allow to cool then blend and add the soup back to the pan. Stir in the saffron and stir gently over a low heat until warmed back up and the saffron has seeped into the soup.
- Taste here and add salt to taste before serving.
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