A pinch of saffron gives this leek and sweet potato soup an exquisite flavor! A simple recipe for an everyday kind of meal with a delicate twist. This Saffron Leek Soup with Sweet Potatoes is vegan, grain free and gluten free!
I had to do it.
I had to buy saffron – the world’s most expensive spice. I know for a fact that I have had dishes with saffron a few times in the past but honestly, I never paid attention to how it tastes.
After spending $18 on a few tiny strands of saffron, I felt it was my obligation to study its flavor and make the most out of this experience.
Well, here is my verdict: Saffron tastes…. indescribable. I cannot think of another food or flavor that could be used to help describe saffron. The best I can do is describe it as “earthy”. You just have to see for yourself!
While saffron is ridiculously expensive, the good news is: a tiny amount will go a long way and instantly flavor your dish. It’s quite amazing how this soup went from OK-tasting to flavor-explosion-in-my-mouth.
My soldier’s verdict: Saffron tastes “different”. I think he was equal parts intrigued and incredulous; intrigued because we were enjoying the world’s most expensive spice and incredulous at the fact that I would spend that much money on strands of dust!
I will say this, though. You have to harvest 50,000–75,000 flowers to get 1 lb of saffron! Considering the work that goes into producing saffron, I guess the price is right.
This soup, I made from scratch. It’s a very popular soup in Germany and I felt compelled to “spice it up” a little – add more oomph to it, if you will. Lucky for me, it turned out to be a fantastic combination. You don’t have much room for trial and error if all you have is less than a teaspoon of one ingredient!
Best of all: I can see myself enjoying this soup pretty much anytime, during any season!
- 2 tablespoon heat stable oil
- 1 leek, sliced (roughly 2 cups)
- 1 medium sweet potato, diced (roughly 2 cups)
- 3 cloves garlic, crushed
- 1qt vegetable broth
- ½ cup full fat coconut milk
- pinch of saffron
- salt, pepper to taste
- Heat oil over medium heat.
- Add leek and saute for 3 minutes, add sweet potato and garlic and saute for an additional 3 minutes.
- Pour in broth and coconut milk, bring to a boil, then simmer for 20-25 minutes or until sweet potatoes are soft.
- Carefully transfer to a blender (work in batches if necessary) and puree soup until smooth.
- Transfer back to your pot, add saffron, salt and pepper and simmer for 3-5 minutes.
- Serve immediately or refrigerate for up to 2 days.