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🍽️ Creamy Saffron Soup with Pistachios

309 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 400 g waxy potatoes
• 2 tbsp ghee
• 1 tsp freshly grated ginger
• 1 tsp garam masala
• 750 ml vegetable broth
• 0.1 g saffron threads
• 80 g pistachio kernels
• 250 g yogurt
• salt
• cayenne pepper

Instructions

1. 1. Peel the onion, garlic, and potatoes.
2. 2. Finely chop the onion and garlic.
3. 3. Dice the potatoes into small cubes.
4. 4. Heat ghee (clarified butter) in a pan.
5. 5. Add the onion and garlic to the hot pan.
6. 6. Sauté the vegetables until translucent.
7. 7. Stir in the ginger and garam masala (an Indian spice blend).
8. 8. Deglaze the pan with the broth.
9. 9. Add half of the saffron threads to the soup.
10. 10. Let the soup simmer gently for about 30 minutes.
11. 11. Stir the soup occasionally.
12. 12. Add more broth if the soup becomes too thick.
13. 13. Let the soup simmer longer if it is too thin.
14. 14. Lightly toast the pistachios in a hot pan without any added fat.
15. 15. Remove the soup from the heat.
16. 16. Reserve two tablespoons of the toasted pistachios for later.
17. 17. Stir the remaining pistachios into the soup.
18. 18. Stir the yogurt into the soup.
19. 19. Season the soup with salt and cayenne pepper.
20. 20. Serve the soup.
21. 21. Sprinkle the soup with the remaining saffron.
22. 22. Sprinkle the soup with the reserved pistachios.

Nutrition per serving

• kcal: 309
• Protein: 9 g · Fett/Fat: 20 g · Carbs: 22 g