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Spring Saffron Vegetable Soup

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A saffron infused vegetable soup made with spring vegetables and zucchini “noodles”.

Ingredients

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  • 2 tablespoons olive oil
  • 6 cups chicken broth, or vegetable broth, homemade if possible
  • A pinch of saffron threads
  • 1 bunch spring onions or 2 to 3 leeks, sliced
  • 2 carrots, chopped (about 1 cup)
  • 4 cloves garlic, chopped
  • Celtic sea salt and fresh pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 bundle thin asparagus, trimmed and cut into 2″ pieces (about 2 cups)
  • 1 cup fresh or frozen shelled peas
  • 2 cups zucchini “noodles” (use a spirilizer or julienne tool)
  • 1/2 cup flat-leaf parsley, chopped

Instructions

  1. 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.
  2. In another large soup pot, heat the olive oil over medium low heat. Add onions, carrots and garlic, and season with salt and pepper.
  3. Cook to until just tender about 4 minutes, then add lemon zest and stir.
  4. Add the steeped saffron stock and bring to a simmer.
  5. Add asparagus and fresh peas, and cook about 3 minutes.
  6. Add zucchini “noodles” and frozen peas. Cook 1 minute.
  7. Remove from heat. Stir in lemon juice and parsley.
  8. Taste to adjust salt and lemon.
  9. Serve.

Find it online: https://eatwellenjoylife.com/spring-saffron-vegetable-soup/