Hearty Saffron Vegetable Soup – Recipe Below – this super duper easy one pot wonder is the 🔥perfect winter comfort food🔥
It’s vegan, protein packed, and loaded with vegetables. You won’t believe how FLAVORFUL it is! Quick go and make it! 🏃♀️🏃♂️
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4 Tbsp olive oil
Large bunch of Kale
2 Carrots, diced
2 Celery Stalks, diced
2 Leeks, sliced.
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
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1. Heat a large pot over medium high heat. Add oil
2. Once oil is shimmering, add in diced carrots, celery, and leeks. Sauté until translucent and be careful not to caramelize
3. Add in diced peppers, chickpeas, and chopped kale. Sauté until kale has wilted
4. Add in garlic paste and tomatoes. Sauté for 2-3 minutes and season with salt and pepper
5. Pour enough broth to cover vegetables, stir and scrape down sides making sure vegetables aren’t sticking to the Dutch oven
6. Add in Rumi Saffron
7. Stir in quinoa
8. Cover & gently simmer for 20 minutes
9. Taste test and adjust salt, pepper and saffron
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