• 6servings
  • 212calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) (plus 2 additional teaspoons) extra-virgin olive oil

  2. 1 small (1-pound) cauliflower , cored, cut into small florets

  3. 1 small (1-pound) golden cauliflower , cored, cut into small florets

  4. 1 small fennel bulb (reserve leaves for garnish) , bulb cored and chopped

  5. 1 pound(s) russet potatoes , peeled, cut into 1-inch chunks

  6. 1 large yellow onion , chopped

  7. 2 can(s) (14 1/2 ounces each) chicken broth , plus

  8. 2 cans water

  9. 1 tablespoon(s) kosher salt

  10. 1 bay leaf

  11. 1/4 teaspoon(s) saffron threads , crumbled

  12. 8 pitted kalamata olives , cut into slivers

  13. 1 large plum tomato , seeded, diced

  14. Freshly ground pepper , to taste

  15. 6 tablespoon(s) crumbled goat cheese

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of the oil in a large Dutch oven over medium heat; add cauliflower, fennel, potatoes, and onion and cook, stirring constantly, 4 minutes. Cover pot; reduce heat to low and sweat mixture 10 minutes, stirring once.

  2. Add broth, water, salt, bay leaf, and saffron; bring to a boil, reduce heat to low, cover pot, and simmer 25 minutes, stirring several times, or until vegetables are very tender. Uncover; remove from heat and puree soup directly in the pot using an immersion blender (or puree in a blender in 3 batches).

  3. Combine olives, tomato, and the remaining 2 teaspoons oil in a small bowl and season with pepper. To serve, ladle soup into bowls and top each with a spoonful of olive mixture. Top with crumbled goat cheese and reserved fennel leaves.


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