Saffron Yellow Pepper Soup Recipe
A preview of a little summer booklet we've been working on for QUITOKEETO, and a saffron yellow pepper soup from it - bright, and smooth, topped with feta, and pistachio.
One of the things I've been working on lately is a little booklet related to QUITOKEETO. I think of it as a small 'thank you' to all of the people on our mailing list, many of whom we've been lucky to meet or email with over the past two years. It's a summer inspiration board in booklet form filled with recipes, photographs, sights, & sounds. Just a little something to share, filled with things we're excited about, free to download. We even dusted off the old Olivetti Valentine to type the recipes. The final touches should come together in the coming days, and if you're on the mailing list, you'll get the link as soon as it's ready. In the meantime, here is one of the recipes from it. A summery saffron soup enjoyable hot or cold, topped with crumbled feta and crushed green pistachios. Enjoy! -Heidi
A few in-process shots out on the dining room table.
The soup is simple, and tasty. The recipe calls for yellow peppers, but orange peppers are sometimes more readily available, and they'll work beautifully as well. -h
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Saffron Yellow Pepper Soup
This soup is incredibly simple, yet interesting. In a mortar and pestle crush several saffron threads with a few pinches of sea salt. Heat 2 tablespoons of extra virgin olive oil in a large pot. Saute until soft, but not brown: 5 sliced yellow peppers, 1 sliced large onion, 2 sliced garlic cloves, 1/2 teaspoon turmeric, and the saffron salt. Add one large potato, cubed, and 6 cups of water. Simmer for 20 minutes. When the potatoes are tender, let cool a bit, and puree. Taste and add more salt if needed. To serve, top each bowl with toasted pistachios, crumbled feta, and fresh dill.
Serves 4-6.
Prep time: 5 minutes - Cook time: 20 minutes
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Comments
Tried this on Friday. It is so pretty! Lovely, subtle taste, and the dill and feta as toppings was a perfect complement.
I find so many of your recipes inspiring. Thanks, Heidi!
Anyone have an idea on how to make this – staying vegan – but without potatoes? Something less starchy? Thanks!
This looks like ghee….sunshine in a bowl. What unique flavors to put together, too. Thank you!
Beautiful soup, I am always searching for interesting ways to use my precious saffron.
two weeks ago I made a wonderful soup (fennel as the main ingredient), using white beans as the “thickening agent” – I might give your recipe a try using white beans instead of the potato, just for fun… I really loved the texture and very subtle flavor provided by the beans.
thank you for the inspiration!
What a beautiful yellow! I’m looking forward to the booklet, very sweet of you. Merci! ps btw I love using the linen cloth holders from Ambatalia.
Great recipe! And so easy to elaborate, the ingredients are easy to find or you already have them in the pantry. Great flavors.
Hey Franscesca, re Downunder, imagine this when the wattle are in full flower and sprinkled with wattleseeds! Follow up with a salad of roasted butternut and yellow tomatoes and macadamias on a base of baby spinach …..
What a vibrant color that spice makes–can’t wait to try. Happy Nesting.
All that lovely yellow reminds me that you are on the cusp of summer, a cheery note as we enter winter here in Australia.
You are so creative, Heidi. This booklet looks beautiful and the soup is really unique. Love the saffron and pistachio combo.
Mimosa! Always think of the south of France when I see mimosa. First time I was in California and saw the mimosa trees, we nearly had an accident, as I stopped abruptly to pick a few branches. I love the smell. I love your blog and the beautiful photos. Thank you.
Oh! I’ve been hoping you were working on a bookish sort of project behind the scenes. Feeling utterly spoiled now: The seashore honey came in the mail a couple days back. And a wee bottle of spice. Swoon. Thanks, Heidi.
hmmm, am thinking how delicious this would be made with yellow tomatoes once they arrive…
I love the beautiful color. I love how well the saffron pairs with the sweet notes of basically every ingredient, and the cheese can be a nice contrast.
Can’t wait t get the PDF! Also, what are those yellow flowers called, Heidi?
Perfect for the holiday weekend…market has yellow peppers at all-time low price…the rest already here! Thanks! Anxious to use the new collection all summer long!!
I wonder if I could use a sweet potato?
I’m wondering what it would taste like if you roasted and peeled the peppers first? I think I’ll give it a try on the wet Friday in Vancouver.
what a perfectly gorgeous color for spring (or summer or fall, i imagine)! can’t wait to try this one with my little ones!!!
I truly can’t wait to see it – the print outs look stunning already. As does this soup, which I have a feeling could work well cold as well? Thanks for sharing!
This looks really different! an FYI at homegoods in michigan last night they had saffron in the gourmet food section. $8/oz which i thought was decent?
A pot of sunshine. Love everything about the soup. The color, the flavors and the fact how easy it is to make. Absolutely love the soup. I’ll definitely try this.
I tasted a soup very similar to this a few years ago. I think it had a little bit of carrot in it — one of the best soups ever. I asked the waiter for the recipe but mine was not as good as the chefs of course. I’ll have to try your version, it looks wonderful.
This looks wonderful, I love the vibrant colours! Will it have a more round flavour than just yellow bell peppers have on their own? I imagine the potato will give it a lovely smooth edge 😀 The photos look amazing!
I hope you have a lovely weekend!
I’ve made a pepper soup with garam masala before but hadn’t experimented further. Love the turmeric and saffron idea. The colour is stunning. I bet this would be a dinner party success and deceptively simple to make too!
How beautifully golden. I love the simplicity, too.
That color!!! Unreal. And I love how simple this is. I have all the ingredients at home right now. Thanks!
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