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Serves
4
Prep
10
mins
Cooking
50
mins
Find a recipe

Saffron Sweet Potato Soup

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Directions
Step 1

Heat oil in a large saucepan and cook the onion and garlic over a medium heat for 5 minutes, stirring occasionally, until beginning to brown.

Step 2

Add the sweet potato, stock, tomato paste, bay leaf, paprika and cayenne and salt according to taste. Bring to the boil, reduce heat and simmer, covered for 45 mnutes.

Step 3

Take the pan off the heat and remove the bay leaf. Blend the soup to a smooth consistency with a stick blender. Add 1/2 cup (125ml) of the cream and saffron infusion and stir well.

Step 4

Taste the soup to check the seasoning, adding more pepper or salt if necessary.

Step 5

Return to the stove and gently reheat for a minute or two, stirring constantly. Ladle into soup bowls and serve topped with a swirl of cream and fresh coriander leaves.

Ingredients
  • 100mg McKenzie's Saffron, infused
  • 2 tbs olive oil
  • 2 medium brown onions, diced
  • 1 garlic clove, crushed
  • 500g sweet potato, peeled and diced
  • 750ml good quality vegetable stock
  • 1 tbs tomato paste
  • 1 bay leaf
  • 1/2 tsp sweet paprika
  • To taste, cayenne pepper
  • To taste, McKenzie's Australian Natural Sea Salt
  • 300ml thickened cream
  • To garnish, fresh coriander

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Related Products


  • McKenzie's Saffron 100mg

  • McKenzie's Australian Natural Sea Salt Grinder 115g

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