Saffron Vegetable Soup

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a pot, melt butter. Add leeks, carrot, celery and onion and cook, stirring, until softened but not browned, about 8 minutes.
  • Add potato, garlic, vegetable stock, saffron, salt and pepper and bring to a boil. Reduce heat and simmer until potato is almost tender, 15 minutes.
  • Stir in beans and peas. Simmer until potato is tender and beans and peas are tender-crisp.
  • Stir in cream and adjust seasoning. Simmer, stirring, until steaming, about 1 minute.
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