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Бархатный картофельный суп с шафраном

Winter is coming…

Although winter in Israel entails little rain and a bit of clouds accompanied by some winds, it still brings the desire for comforting soups and stews.

On one of the recent winter Fridays, my heart suddenly and unexpectedly felt like potato soup. Now, when you start with potatoes, you never know where you might end up. So, it ended up with a few more vegetables, and as a controversy to the simplicity of potato soup, my hand felt like adding a bit of the “king of spices”- Saffron. History was made, and this delicious, vegetarian, golden potato soup was included in our family’s cookbook (if only it would exist). It was repeated endlessly until my heart cried- enough, it’s time to try something new!

But honestly, isn’t it tempting to make something so simple, that sounds intriguing and exotic, and that would grab your guests’ compliments?

So, my golden potato soup- here you go:

Ingredients (for about 6 servings):

  • 2 leeks (white parts, chopped)
  • 1 parsley root (peeled, chopped)
  • 2 medium carrots (peeled, chopped)
  • 2 small-medium zucchinis (chopped, no need to peel them)
  • 1.2 kg potatoes (peeled, chopped)
  • salt ( I added 2 tsp., but it’s up to you)
  • black pepper
  • 2 pinches of saffron
  • dried parsley
  • vegetable oil

Let’s make it:

Heat a large pot with some oil

  1. Place the carrots in the pot, stir until golden (this will elevate the flavors as the sweetness will come out)
  2. Add the leeks, stir until softened.
  3. Add the parsley root
  4. Now, add the potatoes
  5. cover with boiling water
  6. boil for 15 minutes
  7. Add 1 tablespoon of dried parsley
  8. Add salt, pepper, 2 pinches of saffron
  9. leave to boil until all the vegetables are very soft
  10. Blitz with a hand blender until smooth

Serve hot

That’s it. That simple.

Bon appétit!


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