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Saffron Vegetable Soup is a hearty vegetarian soup packed with leeks, cauiflower, potatoes, cashewnuts and plenty of saffron flavour!
This soup is super creamy, so easy to make and can be made in under 30 minutes. If you get to try out this delicious vegetable soup, let me know in the comments how you like it!
½ Cup Hot Water
20-25 Kesari Saffron Strands
3 Tbsp Olive Oil
1 Leek, sliced
3 Potatoes, peeled & diced ½ Cauliflower, cut into florets ¼ Cup Cashew Nuts 750ml Water Salt & Pepper to taste Coriander, for garnish .
In a small bowl, add hot water along with saffron strands. Mix well and let it infuse for 5 minutes. Keep aside.
In a stock pot, heat olive oil over medium heat and add the leek. Saute for a minute and add potatoes along with cauliflower and cashew nuts. Mix well and saute for 5 minutes.
Add water and the infused saffron water to the stock pot, mix well, cover and cook for 10-12 minutes.
After 10 minutes, remove the cover and blend the soup using a stick blender or a regular blender. Add salt and pepper, mix well and bring the soup to the boil and cook for 1 minute.
Once cooked, remove from heat, transfer the soup to a serving bowl, garnish with coriander and serve hot.