Moroccan Cauliflower-Apple Saffron Soup With Mushrooms

PROS

This soup is warm and comforting, perfect for a cold day.

The saffron adds a unique flavor and health benefits.

The recipe is vegetarian and low in calories.

CONS

The soup may be too spicy for some individuals.

The sautéed mushrooms may add additional calories and fat to the dish.

HEALTH & BENEFITS

Saffron has been linked to benefits such as improved mood and reduced inflammation.
Cauliflower is low in calories and high in fiber and vitamins.
Apples provide a range of antioxidants and may help lower the risk of chronic diseases.

	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

1.	In a large pot, melt the butter over medium-high heat. Add the diced onion and cook until softened, about 5 minutes.
2.	Add the ras el hanout, crushed saffron, and red pepper flakes and stir until fragrant, about 1 minute.
3.	Add the diced cauliflower, apples, low sodium vegetable broth, half-and-half, kosher salt, and fresh ground black pepper to the pot and bring to a simmer. Cook for 20-25 minutes, or until the cauliflower and apples are tender.
4.	While the soup is simmering, sauté the sliced mushrooms in a separate pan with a bit of oil until browned and crispy.
5.	Using an immersion blender, blend the soup until smooth and creamy.
6.	Ladle the soup into bowls and top with the sautéed mushrooms before serving.

Moroccan Cauliflower-Apple Saffron Soup With Mushrooms

Moroccan Cauliflower-Apple Saffron Soup With Mushrooms for a warm lunch or dinner

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