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Comforting soup with courgette and saffron


October means to me that the real soup-season has started. Preferably with a lot of flavor and tasty vegetables. Today I serve a comforting soup with courgette and saffron.

In Sweden, we tend to eat the most saffron around Christmas but it’s so good. Why limit ourselves to just one month of the year? In France they make the great good rouille (mayonnaise) with saffron and cayenne pepper to the fish soup, in th Middle East saffron occurs in every other rice dish, in Spain it is used in the paella, and in India you will taste it in both ice cream and biryani.

Saffron is the most expensive spice in the world so it is a great coincidence that only a few straws are needed to give plenty of color and flavor to any dish. Fortunately, in this soup its combined with the very cheap and easily accessible vegetable courgette. Enjoy the soup for lunch or dinner. You have it ready on the table in about 20 minutes.
For the toppings I have chosen crunchy pumpkin seeds and arame seaweed, both full of umami and stuff that is good for us to eat. If you are not used to eating seaweed, the arame seaweed is easy accessible and great to start with because of the mild, almost sweet flavor. If you like fish, it is also very tasty to add some shrimps when serving. Here we go!

Comforting soup with squash and saffron

For 2 persons

Taste and odor free coconut oil for frying
1 large yellow onion
350 gram / 1 whole courgette
4 mushrooms
2 teaspoons of loose vegetable broth
0.5 cups water
1 teaspoon of white miso
0.5 grams of saffron
1/2 little clove garlic
Juice from half a lemon
Salt and pepper

1 cup of pumpkin seeds
10 gram arame seaweed (optional)
Grated lemon zest
1 whole squash (cut as thin noodles)

How do I do it?
1. Prepare the vegetables, chop the onion, dice 1 courgette and slice the mushrooms and garlic. Cut the second courgette in long, thin noodles with a cheese slicer or spiralizer.
2. Toast pumpkin seeds in a dry baking pan until golden brown. Pour into a bowl and let it cool off until serving. Soak the seaweed in warm water for about 20 minutes.
3. Melt some oil in a deep pan and fry the onion shiny at a low temperature for about 5 minutes. Pour in the diced courgette and garlic and fry it together with the onion a few minutes.
4. Add water, broth, saffron, mushrooms and white miso. Let it cook until the courgette is soft. Mix the soup with a hand blender. The mushrooms will make the soup creamy without using any milk products such as cream etc.
5. Season the soup with salt, pepper and lemon juice.
6. Squeeze the water from the soaked seaweed and place it in n a bowl.
7. Serve the soup with the toppings.

This recipe is free from gluten, lactose and sugar.

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