Today is it cook with your favorite spice so behind the scenes in my kitchen today I am cooking a nice Moroccan Vegetable Soup with Saffron! Saffron has a beautiful soft yellow color that comes from the stigmas of the crocus flower. There are only three stems in each flower so it takes over 50,000 crocus to make just one pound of saffron. It is expensive, yes, but worth it. The taste is aromatic, subtle , pungent and faintly sweet at the same time. You only need a couple of threads to do the trick. Use it in rice dishes, soups...even cupcakes! Much like the truffle, some think it is an acquired taste that should used for the fine dining experience...but, I don't know about you but I think every meal should be a pleasurable one. Let's make soup!
1 medium onion, finely diced
2 teaspoons ground turmeric
1 pound vegan faux meat product ( I used 1/2 10- ounce pkg Beyond Meat Chicken)
6 cups vegetable broth
1 14-ounce can diced tomatoes or 2 cups stewed
4 small turnips, peeled and diced
2 carrots, diced
4 stalks celery, leaves included, thinly sliced
2 Pinch of saffron threads
12 sprigs flat-leaf parsley
1 large handful chopped greens of your choice - I used turnip greens
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta broken into small pieces (about 1/2 cup)
2 teaspoons salt
1 teaspoon pepper
Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat until cook until the onion is tender, 4 to 5 minutes. Add broth, tomatoes and their juice, turnips, carrots, celery and saffron. Add parsley and greens to the pot. Bring the soup to a boil.
Stir in zucchini and vegan meat product --and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Season with salt and pepper.