Nutty Saffron Veggie Soup

Best For 

Lunch

Dinner

Serves 2

Time: 40 mins

Ingredients

Veggie Ingredients

2 cups small-chopped red bell pepper

1/3 cup small-chopped beetroot

1/3 cup small-chopped sweet potato

1/2 cup sweet corn

1 1/2 cups water

Other Ingredients

1 cup almond milk

1/4 teaspoon black pepper powder

1 teaspoon cinnamon powder

1 teaspoon jaggery powder

1 1/2 teaspoons rock salt

20 saffron strands, soaked

Topping

2 tablespoons finely chopped bell pepper

2 tablespoons finely chopped beetroot

2 tablespoons peanuts, roasted and crushed

Preparation

Prepare 1 cup almond milk

Soak 20 saffron strands in 1 tablespoon of hot water for 20 minutes.

Method

1. Heat a pot, and sauté all the veggie ingredients, except the water, for 3 minutes on medium flame.
2. Add the water to the pot, cover, and allow to cook for 10 minutes until soft.
3. Once the veggies are cooked, switch off the stove and let everything cool.
4. Transfer the cooked veggies (along with the water) to a blender, and blend until smooth.
5. Transfer the blended mixture back into a pot. Add all the other ingredients, except the rock salt and saffron, and cook for 5 minutes while stirring.
6. Switch off the stove and add the rock salt and saffron (along with its water). Stir well.
7. Garnish with the toppings and serve warm.