The other soup I made while Chip was away is this Tomato Saffron soup, from the cookbook Clean Start by Terry Walters. Chip's uncle gave this book to us for Christmas. I was skeptical, because I assumed it wouldn't be vegetarian-friendly. It has tons of vegetarian and vegan recipes, however, and is divided into four sections: one for each season. This is my kind of cookbook! This is the first recipe I have tried from this book, but considering how delicious it was, I am sure it won't be the last!
Tomato Saffron Soup
1 large yellow onion, chopped
5 garlic cloves, peeled and minced
2 tablespoons extra virgin olive oil
3 stalks celery
1/2 fennel bulb (I skipped it)
2 tablespoons mirin
Pinch of saffron threads, crumbled, or 1/8 tsp saffron powder
6 cups chopped tomatoes (fresh or canned)
1 bay leaf
2 tablespoons chopped fresh basil (I used dry)
2 tablespoons chopped fresh parsley (I used dry)
1 teaspoon maple syrup
2 cups vegetable stock
Sea salt and freshly ground black pepper
Zest of 1 orange (I skipped it)
In soup pot or Dutch oven over medium heat, saute onion and garlic in olive oil 3 minutes or until soft. Chop celery and fennel into 1/4 inch pieces and add to pot. Continue sauteing 4 minutes or until vegetables are soft. Add mirin and saffron and stir. Add tomatoes, bay leaf, basil, parsley, maple syrup, and vegetable stock. Stir to combine and simmer covered for 20 minutes. Remove from heat and puree with blender. Season to taste with salt and pepper. Top each serving with a pinch of orange zest and serve.
Sandwich on organic whole wheat bread with avocado, Campari tomato, organic redleaf lettuce, and organic onion, whole wheat graham crackers with natural peanut butter, pecans, dried Montmorency cherries, banana, and homemade tomato saffron soup.