Cauliflower saffron smoked haddock soup
Ingredients
- 50g unsalted butter
- 2 Spanish onions, chopped fairly large
- 2 celery sticks, chopped
- 2 garlic cloves, chopped
- small pinch of cayenne pepper
- 2 rounded tbsp vegetable bouillon powder
- large pinch of saffron threads
- 450g undyed smoked haddock fillets
- 250g floury potato (eg, Maris Piper or King Edward), peeled and chopped
- 1 medium cauliflower, cut into florets
- small handful chopped fresh coriander
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