Moroccan Cauliflower-Apple Saffron Soup With Mushrooms
photo by Late Night Gourmet
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 4 tablespoons light butter
- 1 small onion, diced
- 2 teaspoons ras el hanout spice mix
- 1 teaspoon saffron thread, crushed
- 1⁄2 teaspoon crushed red pepper flakes
- 1 large head cauliflower, diced
- 3 medium red apples, peeled and diced
- 4 cups low sodium vegetable broth
- 1 cup half-and-half
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 8 ounces mushrooms, sliced
directions
- Melt 2 tablespoons of butter in a pressure cooker pot with the top off. Add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed), ras el hanout, and red pepper flakes.
- Add cauliflower and apple pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
- Add stock, scraping any browned material from the bottom of the pot, and stir. Seal pressure cooker and raise heat to High. Once it starts to hiss, reduce heat to Low and cook for 7 minutes.
- While the rest of the soup is cooking, melt 2 tablespoons of butter in a pan and sautee mushrooms, stirring frequently to coat all of them with butter. Drain excess moisture and set aside.
- After safely opening the pressure cooker, confirm that cauliflower is tender. If not, continue cooking with the top off the pressure cooker until it is.
- Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
- Transfer to a food processor, working in batches until pureed, then return to the pot.
- Serve soup and top with sauteed mushrooms.
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".