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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This came from a food blog, /- Making Vegetarian Recipes Easy. The author says, This is a very hearty soup, deliciously thick. If it is too thick for you, then add more water/milk to your preferred consistency and season it accordingly. Add lots of pepper and enjoy! Ingredients:
2 large carrots, chopped into chunks (just scrub and clean the carrots. don't peel) |
1 potato, chopped into chunks (with the skin on) |
1 stalk celery (with leaves) |
1/2 cup skim milk |
1 onion, chopped roughly |
1/4 teaspoon oil (optional) |
1 -2 garlic clove, chopped |
1 pinch saffron |
salt and pepper |
cilantro (to garnish) |
Directions:
1. Steam the carrots and potatoes for 2-4 minutes. They don’t have to become super soft - just soft enough to be able to process in your food processor.
2. Warm the skim milk slightly and mix the saffron with it. Set aside.
3. In a skillet, heat 1/4 tsp of oil (you can easily skip it.just add salt to the onions to help it sweat it out), add the onions, garlic,chopped celery and salt. Cook until soft, 2-3 minutes.
4. Transfer the contents of the skillet to a food processor, adding the steamed vegetables, and process until smooth.
5. Transfer the puree to a saucepan, heat to a boil and then bring it down to a simmer. Add the saffron milk, stirring for a minute. Turn off heat.
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