Saffron Vegetable Soup Recipes

SPRING SAFFRON VEGETABLE SOUP

Steps:

• Heat the stock in a saucepan. Bring almost to a boil, turn off the heat and add saffron threads to steep. Let sit for 30 minutes.
• In another large soup pot, heat the olive oil over medium low heat. Add onions, carrots and garlic, and season with salt and pepper.
• Cook to until just tender about 4 minutes, then add lemon zest and stir.
• Add the steeped saffron stock and bring to a simmer.
• Add asparagus and fresh peas, and cook about 3 minutes.
• Add zucchini "noodles" and frozen peas. Cook 1 minute.
• Remove from heat. Stir in lemon juice and parsley.
• Taste to adjust salt and lemon.
• Serve.

SAFFRON VEGETABLE SOUP

Steps:

• In a pot, melt butter. Add leeks, carrot, celery and onion and cook, stirring, until softened but not browned, about 8 minutes.
• Add potato, garlic, vegetable stock, saffron, salt and pepper and bring to a boil. Reduce heat and simmer until potato is almost tender, 15 minutes.
• Stir in beans and peas. Simmer until potato is tender and beans and peas are tender-crisp.
• Stir in cream and adjust seasoning. Simmer, stirring, until steaming, about 1 minute.

SAFFRON VEGETABLE SOUP

Steps:

• In a pot, melt butter. Add leeks, carrot, celery and onion and cook, stirring, until softened but not browned, about 8 minutes.
• Add potato, garlic, vegetable stock, saffron, salt and pepper and bring to a boil. Reduce heat and simmer until potato is almost tender, 15 minutes.
• Stir in beans and peas. Simmer until potato is tender and beans and peas are tender-crisp.
• Stir in cream and adjust seasoning. Simmer, stirring, until steaming, about 1 minute.