Garlicky tomato saffron soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 9 Cups of vegetable stock
- 1/4 tsp saffron
- 1 large leek, sliced thin
- 4 large garlic cloves, pressed
- 6 Large tomatoes, skinned, seeded and cubed
- 1/2 tsp dried thyme
- 1/4 tsp fennel seeds
- 8 - 10 fresh spinach leaves, sliced
Method
step 1
Heat the vegetable stockstep 2
Take half a cup of the vegetable stock and add the saffron. Set asidestep 3
Saute the leeks in a small amount of vegetable stock, press in the garlic and saute for another 3 minutesstep 4
Add all remaining ingredients to the pot (except the spinach) and simmer partially covered for 30 minutesstep 5
Add the spinach and serve immediately
