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RecipesVegetable Soup with Saffron

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Preparation time

60 minutes Medium complexity

This easy to make but extremely nutritious soup can be eaten on its own or with added fish chunks. But best of all it uses plenty of harvested veggies from your garden.

Ingredients

2 tablespoons olive oil
1 onion
2 celery stalks
1 leek
1 medium fennel bulb
3 garlic cloves
½ lemon - juice and zest
400g tin chopped tomatoes
1 small red capsicum
1 pinch of saffron threads
2 sprigs of thyme
1 litre of vegetable or fish stock
1 pinch of cayenne pepper
salt & pepper to taste

Optional Extras:

400g boneless white fish fillets
Fennel fronds chopped

Method

Heat the oil in a deep skillet or cast iron casserole and add the chopped onions and garlic and allow to soften as you keep it stirred to avoid burning.
Chop the celery, leek and fennel coarsely and add to the pan, again keeping it all well stirred to ensure even cooking for 3-4 minutes or until all is soft.
Grate the zest from the lemon and squeeze the juice, adding both and stirring in.

Result

Served as a hearty soup this delightful recipe makes an excellent lunch - though prepared with the fish chunks it makes an excellent main meal as well.

All the ingredients are easy on the digestive system while being highly nutritious. We recommend it as a primary meal for those practising ‘gut-rest’. This is a practice that involves removing all gut-challenging foods from your diet for a few weeks or months to allow it to heal if it has become inflamed or irritated.

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