Vegan Saffron Cream Soup

Goodness, it's Monday evening already. That's quite alright, though, because not only was the entire weekend wonderful, but Friday night was especially glorious for a number of reasons. First, Lele, who writes the utterly gorgeous, inspired, buoyant blog, Lele Lurves Plants, highly recommended a cookbook entitled The Philosopher's Kitchen - a collection of recipes based on the philosophical writings and the cuisines of ancient Greece and Rome! As soon as I read about the cookbook, I knew it would make the perfect present for Zach. I simply couldn't wait all the way until November for our anniversary or December for his Birthday to give him the cookbook, though, so I decided it would be a "welcome home with love gift" when he came home from his clinical rotations for the weekend, and I could hardly wait to give it to him on Friday night. Not only did Zach love the cookbook, but he even treated me to dinner by fixing an absolutely glorious, heart-stopping marjoram chicken recipe from the book! I promise I didn't give him a cookbook in order to tempt him to fix dinner for us, but it was a delightful surprise nonetheless! :-)

The second bit of surprise on Friday night was my sudden decision that tequila shots would be an excellent idea. I should first preface that, with my college days long departed, I hardly ever drink anymore - the entirety of my alcohol consumption usually consists of half of a really good, top-notch beer on a weekend night, and perhaps, if I'm feeling really daring, a whole one. I can't even remember the last time I've had tequila shots, in the plural sense. But we had this amazing, 100% agave tequila sitting on the shelf, and I love the smokey, fiery taste of really good tequila, and, in a moment of irrational reasoning I decided that taking shots would at least avoid the added simple-sugar empty calories of drinking, say, a strawberry daiquiri.

Subsequently, somewhere amidst conducting the radio with a wooden spoon and setting the table while Zach worked his culinary magic, I decided it would be an excellent idea to make a vegan cream of cauliflower soup. Right Then. That Very Instant. And somehow, despite multiple instances of me succeeding in getting lost in my own kitchen, the soup was amazing. Rich, decadently creamy, smooth and melting on the tongue, and without a single drop of cream... Casting modesty aside, if I can cook this while under the influence, man, I must be good... ;-)

Vegan Saffron Cream Soup

1 onion, chopped
3 T light, nonhydrogenated vegan margarine, such as SmartBalance Light
4 1/2 cups vegetable broth
1/8 tsp saffron threads
1 head cauliflower, cut into florets
1 (14.5 oz) can cannellini beans
Minced chives, for garnish

~ In a large soup pot over medium heat, saute the onion in the SmartBalance light until the onion is limp and translucent.
~ Pour in the broth, and bring to a boil.
~ Stir in the saffron threads, remove the pot from the heat, cover, and allow the saffron to steep for 10 minutes.
~ Return the pot to the heat, add the cauliflower, bring the mixture to a boil, cover, and reduce the heat to a lively simmer. Simmer until the cauliflower is crisp-tender.
~ Stir in the cannellini beans, and continue to simmer until the cauliflower is very soft.
~ Using a food processor or immersion blender, puree the soup until smooth.
~ Serve warm, garnished with minced chives!