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Ingredient
Saffron Soup
Introduce
Ingredient
Food ration :
2 servingsCooking time :
20 minutes
1/2 tsp
dried mixed herbs
Pinch
Saffron strands
Cooking instructions
* Step 1
Heat the oils together in a soup pan
* Step 2
Add the onion, carrots and celery and sweat off for 5 minutes.
* Step 3
Add the potato and cauliflower and continue to sweat off for a further 5 minutes.
* Step 4
Add the dried mixed herbs and stir.
* Step 5
Pour in the chicken stock and bring to the boil.
* Step 6
Cook for 10 minutes without a lid.
* Step 7
Add half the parsley leaves, roughly chopped with any celery leaves. Add them to the pot.
* Step 8
Cook for a further five minutes.
* Step 9
Add the Saffron and stir.
* Step 10
Add the Ras el hanout and stir.
* Step 11
Season with salt and pepper, tasting the soup until it has great flavour. You might wish to add a little more of either spice here too.
* Step 12
Cook for a final five minutes, until all the vegetables are cooked.
* Step 13
With a food processor or a stick blender, blend approx. Half the soup and put back into the pot (this gives a good semi chunky texture)
* Step 14
Sprinkle in the rest of the parsley, finely chopped, and serve.
Note: if there is a photo you can click to enlarge it
Tag
onion, chopped
olive oil +1 tbsp vegetable oil
celery stalks, washed and chopped (keep any leaves)
carrots, peeled and chopped
small cauliflower florets
Dried Mixed Herbs
potatoes peeled and chopped
parsley leaves, chopped (stalks set aside)
ml/1 pint chicken stock (or vegetable stock) cube is fine
Saffron strands
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