Here is a flavorful shrimp soup recipe with saffron and crunchy cauliflower florets in a delicious homemade shrimp stock… What a simple and light mediterranean seafood soup! I love it especially on hot summer days for lunch.
This shrimp soup recipe came pretty much out of the blue.
My initial plan was to make a Spanish artichoke and clam soup.
So up we went to a market nearby where local farmers sell their vegetables, cheeses, homemade pies and breads. I saw a lot of gorgeous looking fresh produce. But unfortunately not an artichoke in sight.
Last week they were giving almost away for free, there were so many!
Easy Shrimp Soup Recipe with Saffron & Cauliflower
Let’s change plans then and go for cauliflower.
After that we made our way to the fish monger. Same story. Lots of fish and seafood on sale. But no clams. Well have you ever. Sounds like we need a second change of dinner plans today. So out go the clam.
And in come the prawns.
Cauliflower and prawns, could I make that work?
It was a drastic change of dinner plan. Far from the artichoke and clam idea I initially had in mind. But lord, this was such a good soup! Let’s save them artichokes and clams for another time.
Do you often cook with saffron?
It’s not a cheap spice, I agree. However here in Spain saffron is quite cheaper than anywhere else. It might not be the best quality you can get but the saffron is so fragrant, you only need to add just a little pinch to make an excellent dish.
Can’t you find any saffron threads around where you live?
Then saffron powder will also do.
Do you love recipes with saffron?
Easy Saffron Shrimp Soup Recipe with Cauliflower Recipe
Here is a flavorful shrimp soup recipe with saffron and crunchy cauliflower florets in a delicious homemade shrimp stock...
- 1 lb prawns (450 g)
- 1 medium fresh cauliflower
- 6 cups water (1,5 l)
- 1 medium fresh carrot chopped
- 1 small onion chopped
- 3 bay leaves
- 4 large garlic cloves
- 1 tsp black peppercorns
- a pinch saffron threads or saffron powder
- 1 tsp fresh rosemary leaves
Rinse the prawns and let them drain. Then peel them, remove the heads. Don’t throw all this away! We need it to make a flavorful broth.
Put the prawns in the fridge. Add the bay leaves, rosemary, garlic, chopped carrot and onion, black peppercorns and the heads and skins of the prawns to a high pan. Pour in the water. Season with a pinch of salt.
Place the pan over medium heat and bring it to a gentle boil. Then simmer the broth for 45 minutes. In the meantime clean the cauliflower and chop it up into small florets.
After that place a large sieve over another pan and strain the broth. Place a fresh and clean kitchen tower in the sieve if you want to make sure to remove any bits.
Check the seasoning of the broth and add extra pepper or salt. Remove a couple of spoonfuls of the broth to a small cup and add the saffron threads (or powder).
Let the saffron soak in the broth for 5 to 6 minutes. Then add this back to the pan and place it over medium-high heat.
Bring the broth to a gentle boil again. Then add the cauliflower and prawns.
Stir and simmer the ingredients for 4 minutes. Don’t overcook the prawns. The cauliflower should still be a little crunchy.
Check the seasoning one last time and add extra pepper or salt to taste. Scoop the prawn soup into large bowls. Serve immediately.