Name: Hearty Saffron Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 Tbsp olive oil; Large bunch of Kale; 2 Carrots, diced; 2 Celery Stalks, diced; 2 Leeks, sliced. White and light green parts only.; 1 Red Bell Pepper, diced; 1 15 oz can Chickpeas, drained; 1 Tbsp garlic paste or 3 cloves of garlic, finely minced; 1 14.5 oz can Fire Roasted Tomatoes; 4-6 cups vegetable broth; Big pinch Rumi saffron, the bigger the pinch the more beautiful the flavor; 1/3 cup quinoa, uncooked; Salt and pepper to taste

RECIPES

Hearty Saffron Vegetable Soup

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Hearty Saffron Vegetable Soup

Rumi Spice

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

4 Tbsp olive oil
Large bunch of Kale
2 Carrots, diced
2 Celery Stalks, diced
2 Leeks, sliced. White and light green parts only.
1 Red Bell Pepper, diced
1 15 oz can Chickpeas, drained
1 Tbsp garlic paste or 3 cloves of garlic, finely minced
1 14.5 oz can Fire Roasted Tomatoes
4-6 cups vegetable broth
Big pinch Rumi saffron, the bigger the pinch the more beautiful the flavor
1/3 cup quinoa, uncooked
Salt and pepper to taste

Directions

Heat a Dutch oven or large pot over medium high heat. Add oil.
Once oil is shimmering, add in diced carrots, celery, and leeks. Sauté until translucent and be careful not to caramelize.
Add in diced peppers, chickpeas, and chopped kale. Sauté until kale has wilted.
Add in garlic paste and tomatoes. Sauté for 2-3 minutes and heavily season with salt and pepper.
Pour enough broth to cover vegetables, stir and scrap down sides making sure vegetables aren’t sticking to the Dutch oven.
Add in Rumi Saffron and stir in quinoa.
Bring soup to a simmer, cover and gently simmer for 20 minutes.
Taste test and adjust salt, pepper and saffron.