Potato Apple Saffron Soup

This satisfying Potato Apple Saffron Soup is chock-full of interesting flavors, yet very low in calories and fat. Make it a first course for a fancy dinner, or a side dish to a big salad for lunch, or just eat twice as much! That last one sounds pretty good since it doesn’t involve any extra work in the kitchen.

Did you know that Saffron is the most expensive spice in the world.? Wait!! Don’t click away yet! There’s really interesting, and growing, scientific evidence for it’s potential in the treatment of depression, PMS, and Alzheimers disease. And without the side effects of drugs commonly used for these conditions. Even tiny amounts of saffron, like just smelling it, have been shown to be effective. Pretty cool research so far.

By Caroline Graettinger April 23, 2014

Ingredients

10 strands - saffron
1/2 medium - onion, diced
4 medium - carrots, diced
2 medium - celery stalks, diced
2 lbs - potatoes, diced
1 - sweet apple, such as Golden Delicious or Fuji, cored, and diced
1/4 cup - raisins
6 cups - water
1 tsp - ground cinnamon
1/4 tsp - ground turmeric
1/2 tsp - finely grated fresh ginger root
2 Tbs - finely chopped cilantro
2 Tbs - fresh lemon juice

Instructions

Crumble the saffron threads between your fingers and into a small bowl. Cover with a tablespoon of warm water and set aside to soak.
Meanwhile, in a large soup pot over medium heat, cook the onions, carrots, and celery in about 1/4 cup of water until the onions become translucent, about 5 minutes.
Add the potatoes, apple, raisins, and 6 cups of water. Bring to a boil, then reduce the heat to medium, cover the pot, and cook for about 25-30 minutes until the potatoes and carrots are tender.
Add the cinnamon, turmeric, ginger root, cilantro, lemon juice, and the saffron with its soaking liquid.

Nutrition Information
Nutrition (per serving): 199 calories, 91% calories from carbohydrates, 6% calories from protein, 2% calories from fat, 7.1g fiber.

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Potato Apple Saffron Soup