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)

  • Includes 1/4 tsp added salt. Does not include garnishes.
  • Calories: 120
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 105 mg
  • Total Carbohydrate: 19 g
  • Dietary Fiber: 3 g
  • Sugars: 6 g
  • Protein: 3 g

Contributor

Executive Chef