Cauliflower in a saffron broth

Soups can be delicate and luxurious; this is one of those soups. This Italian recipe is beautiful to look at; the delicate flavour from the saffron makes it delicious.

An aromatic, light golden broth infused with saffron defines this soup. With a touch of barely cooked cauliflower (you can also use broccoli, broccoflower, or Romesco) and pasta, this light soup is perfect. I serve this as a starter, but you are welcome to serve it in a large bowl with a small sandwich or canapé for a light meal.

I have discovered and used Broth Craft chicken broth in this soup. It cut down the work time to under 30 minutes and yet delivered a beautiful soup. This excellent broth, the first of its kind in India, is elegantly flavoured with farm-raised chicken and is perfect for light broths, stews, curries, and even that perfect biryani.

This is a wonderful cookbook that specialises in soups for all seasons. Deborah Madison is one of the first chefs to start the farm-to-table movement in the Bay Area, and her recipes reflect her expertise with vegetables and fresh produce. I have a number of her wonderful cookbooks, each one a masterpiece. This book made me fall in love with soups and taught me how to make a great one.

For more wonderful soup recipes from this cookbook, click here. 

Ingredients:

1 small head of cauliflower

1 generous pinch saffron

1 can of Bone Craft chicken broth, or any ready low-sodium chicken or vegetable broth

6 cups of water

2 tablespoons olive oil

A pinch of chilli flakes

1/2 teaspoon pepper

Salt, to taste

Parsley, minced

1/2 cup of any small pasta shape

Parmesan cheese, to be grated at the table

Heat a soup pot with the saffron, broth, water, oil, chilli flakes, pepper and salt. Simmer for 10 minutes till the broth has a beautiful golden hue.

Meanwhile, cut the cauliflower into small, bite-sized florets, keeping them about the same size.

Also, cook the pasta according to the manufacturer's directions, minus 1 minute, to keep it "al dente". No mushy pasta, please. Keep aside.

After simmering the broth for 10 minutes, taste and adjust salt as needed. Add the cauliflower and turn off the heat. The cauliflower will blanch in the residual heat and have a perfect bite. Please do not boil the cauliflower to the point of making it mushy.

To serve, bring the soup back to a boil and ladle into bowls. Add a couple of tablespoons of the pasta to each bowl and sprinkle with the parsley. Serve with the Parmesan on the side for each guest to grate into their soup.