Directions:
- Peel and cut the carrots into 18 1/2-inch discs of equal size. In a small saucepan over medium-high heat, place 3 cups water and saffron threads; bring to a boil and add the carrots. Return to a boil, then remove from heat, and allow to cool in the saffron water.
- The carrots should be just tender and well-flavored with saffron. Drain and pat dry. Cover and refrigerate until ready to use.
- In a large saucepan over high heat, bring 4 cups water to a boil; add snap peas. Cook for 30 seconds or until crisp-tender and bright green.
- Immediately remove from heat and drain into a sieve. Rinse under cold water until peas are well chilled. Drain and dry well. Remove 18 snap peas for garnish and refrigerate until ready to use.
- In a large saucepan over medium-high heat, place vegetable stock; bring to a boil and add remaining snap peas, scallions, celery, oregano, salt, and pepper. Return to a boil; immediately reduce heat and simmer 3 minutes.
- In a food processor or blender, puree soup mixture until smooth. Pour pureed soup mixture into a non-porous container and place in an ice water bath to quickly cool. Cover and refrigerate for at least 4 hours or overnight.
- When ready to serve, whisk in yogurt and adjust seasonings if necessary. Serve in chilled soup bowls.
- Garnish each bowl with 3 carrot discs, 3 snap peas, and a fresh oregano spring. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 924.53 Kcal (3871 kJ) | ||
| Calories from fat | 3.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 0% | |
| Sodium | 37244.74mg | 1552% | |
| Potassium | 441.54mg | 9% | |
| Total Carbs | 184.61g | 62% | |
| Sugars | 5.75g | 23% | |
| Dietary Fiber | 6.63g | 27% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 27.3mg | 46% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 82.4mg | 458% | |
| Calcium | 255.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 109.1 Kcal (457 kJ) | ||
| Calories from fat | 0.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 1% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 4394.93mg | 1552% | |
| Potassium | 52.1mg | 9% | |
| Total Carbs | 21.78g | 62% | |
| Sugars | 0.68g | 23% | |
| Dietary Fiber | 0.78g | 27% | |
| Protein | 0.63g | 11% | |
| Vitamin C | 3.2mg | 46% | |
| Vitamin A | 0.2mg | 44% | |
| Iron | 9.7mg | 458% | |
| Calcium | 30.1mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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