Saffron Cauliflower Soup

Makes 6 servings

Adapted from Easy Green Organic by Anna Getty. Her "original recipe calls for chicken stock, but [FoodDay staff] used Imagine Organic No-Chicken Broth, a vegetable broth that uses herbs associated with chicken stock. Getty calls for raw tahini, but regular tahini, which has a smoky taste that comes from roasted sesame seeds, will work, too."

Ingredients

• 4 cups vegetable broth
• 1/8 teaspoon saffron powder or threads
• 1 tablespoon vegetable oil
• 1 medium white onion, coarsely chopped
• 1 head cauliflower, broken into florets
• 1 large russet potato, peeled and cut into 1-inch cubes
• 2 tablespoons tahini
• Salt and freshly ground black pepper
• Chopped fresh chives for garnish

Instructions

In a medium pot, bring the broth to a boil and add the saffron. Turn off the heat and let the broth sit for 10 minutes, allowing the saffron to steep.

Heat the oil in a large pot over medium heat and sauté the onion until translucent, 2 to 3 minutes. Add the cauliflower and potato and stir. Add the broth to the cauliflower mixture and simmer, uncovered, stirring occasionally, for about 25 minutes on low heat, until the cauliflower is fork-tender.

Transfer the soup to a blender and add the tahini. Working in batches, blend the soup until smooth and velvety. Season to taste with salt and pepper. Transfer the soup back to the pot and reheat on low.

Serve immediately in soup bowls, garnished with the chopped chives.

Saffron Cauliflower Soup from The Oregonian, October 21, 2010

Adapted from "Easy Green Organic" by Anna Getty