Saffron yellow pepper soup
This simple yet delicious soup is adapted from the 101 Cookbooks blog, It's a great one to make any time of year, although summer is best because yellow peppers will be in season and very sweet. It's also a stunning yellow and beautiful to look at.
Spice up the soup with any favorite seasons (Tabasco sauce is a favorite in my house). Enjoy either hot, or chilled on a warm summer's evening.
Servings: 6
Prep time: 10 minutes
Ingredients
- 2 tablespoons olive oil
- 5 yellow bell peppers, sliced
- 1 large onion, sliced
- 2 cloves garlic, sliced
- 1/2 teaspoon turmeric
- Several threads of saffron
- Salt (several pinches to mix with saffron) and pepper to taste
- 1 large potato, peeled and cubed
- Six cups water
- Toasted pistachio nuts, feta cheese and dill or other fresh herb for garnish
Directions
- In a mortar and pestle crush several saffron threads with a few pinches of sea salt (if you don't have a mortar and pestle handy, you can use a small bowl and wooden spoon).
- Heat 2 tablespoons of olive oil in a large pot.
- Saute until soft, but not brown: the 5 sliced yellow peppers, 1 sliced large onion, 2 sliced garlic cloves, 1/2 teaspoon turmeric, and the saffron salt.
- Add one large peeled potato, cubed, and 6 cups of water. Simmer for 25 minutes.
- When the potatoes are tender, let cool a bit, and puree the soup in a blender.
- Taste and add more salt if needed.
- To serve, top each bowl with toasted pistachios, crumbled feta, and fresh herbs.
Nutrition information (per serving)
- Calories: 120
- Total fat: 5
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 105 mg
- Total carbohydrate: 19 g
- Dietary fiber: 3 g
- Total sugars: 6 g
- Protein: 3 g