A hint of color, a touch of creamy coconut, and a crunch of pistachios make this soup a cohesive bowl of warm goodness.
By Rita Anastasiou
The first time I tried saffron was probably twenty years ago. Greece produces saffron, but it is very expensive to buy.
The combination of yams with creamy coconut and bright saffron is simply divine. So light, luscious and the flavors are cohesive.
Yam has very similar taste with sweet potato and it’s a very versatile vegetable. It can be barbecued, roasted, grilled, boiled, fried, smoked, baked and also when grated it is processed into a dessert.
- 1 yam
- 1 quart vegetable broth
- ½ cup coconut milk
- 2 cloves of garlic,finely chopped
- 3 spring onions, chopped
- 2 carrots, chopped
- 1 stalk of celery,chopped
- salt and pepper
- a pinch of saffron
- 1-1½ tablespoon canola oil
- ½ teaspoon fresh thyme
- Peel,wash and cut all your vegetables.
- Over medium-high heat, heat a big pot with the canola oil, add all the vegetables. Stir for 4-5 minutes.
- Add in the vegetable broth and coconut milk, season with the salt, pepper and thyme. Let it simmer for approximately 25-30 minutes over medium-low heat.
- When the vegetables are soft, transfer it, carefully, into a blender and process it until smooth. For smaller blenders, break up the soup to do a smaller amount at a time.
- When it’s finally all pulverized, transfer it into the pot and add the saffron. Stir under medium heat,for 2-3 minutes and serve.
- You can top the soup with a little bit of coconut milk and pistachios.