Saffron Yellow Pepper Soup
Ingredients
The soup
-
5
pieces
yellow peppers, sliced
-
1
large
onion, sliced
-
2
cloves
garlic, sliced
-
½
teaspoon
turmeric
-
1
large
potato, cubed
-
6
cups
water
-
2
tablespoons
extra virgin olive oil
-
to taste
sea salt
Toppings
-
to taste
toasted pistachios
-
to taste
crumbled feta
-
to taste
fresh dill
Instructions
- Crush saffron threads with sea salt using a mortar and pestle.
- Heat olive oil in a large pot and sauté sliced yellow peppers, onion, garlic, turmeric, and saffron salt until soft.
- Add cubed potato and water to the pot.
- Simmer the mixture for 20 minutes until the potatoes are tender.
- Let the soup cool slightly, then puree until smooth.
- Taste and adjust salt if necessary.
- Serve topped with toasted pistachios, crumbled feta, and fresh dill.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
300mg
Cholesterol
20mg
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