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.Print
A Greek foodie and dessert-aholic, Rita lives in the crazy rhythms of Las Vegas with her daughter and husband. A graduate of the Academy of Tourism and Culinary Arts of Greece, she has worked as a cook for five years, but she hasn't stop there. At her blog, Gluten Free Home Bakery, she shares gluten free recipes from Greece and beyond.