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1
Place large soup pot on stove over med-high heat. Add EVOO and chopped onion. Saute for a minute.
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2
Add in chopped potato, apple cider vinegar, veggie broth, soy milk and chopped cauliflower. Cover with lid and allow soup to 'steam cook' cauliflower and potato for about 4 minutes.
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3
When cauliflower and potatoes are tender, add in your dried herbs, pepper, mustard and maple syrup. Fold these items into the soup - let cook for another minute.
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4
Turn off heat and remove pot from stove. Transfer soup to a large mixing bowl to cool for a few minutes.
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5
While soup mixture is cooling, turn stove back on. Place your soup pot back on medium heat. Add your roux liquids and whisk in the liquid bit by bit. Try not to create clumps. When all the flour has dissolved into a thick liquid, add in the saffron strands. Turn off heat, and set aside. The saffron will bloom slowly in the hot roux.
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6
Carefully transfer soup mixture to a high speed blender, add in the parsley - and blend in batches until creamy/smooth.
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7
In the last batch of soup you blend, add the roux. Then combine all the blended soup and fold gently. Eat at once or simmer until ready to serve. Garnish with fresh raw cauliflower crumbles, chopped parsley and a drizzle of EVOO.
