Nutrition Spotlight
Potato soup recipes are usually on the two extremes of taste and healthy cooking. They are either made with basic ingredients and are too bland, like an unseasoned vegetable soup, or they are too heavy and fat, made with cream and full-fat kinds of cheese. This soup manages to stay somewhere in between.
The distinct color and flavor of the saffron and the light creaminess of the Greek yogurt bring out the best of potatoes. The soup is creamy but light, with a full taste and an amazing aroma. It is also highly nutritious, with generous amounts of vitamin C, vitamin B6 and magnesium, as well as rich in antioxidants. It is very easy to make, and it can definitely become a favorite winter comfort food!
Baked potato soup with saffron and Greek yogurt
A light but creamy and nutritious potato soup with an amazing flavor.
Equipment
- 1 Baking pan
- Parchment paper
- 1 Saucepan
- Hand blender
Ingredients
For the roasted potatoes
- 2 cups potatoes diced
- 1 tbsp olive oil
- ½ tsp turmeric
For the soup
- 2 cups potatoes diced
- 3 tbsp olive oil
- 1 small onion chopped
- 1 garlic clove crushed
- 2½ cups vegetable stock
- ⅛ tsp saffron powder
- ½ cup Greek yogurt low-fat, plus more for garnish
Instructions
Prepare the baked potatoes.
- Preheat oven to 400°F /200°C.
- In a bowl, mix together the diced potatoes, olive oil and turmeric and stir until they’re well coated.
- Spread them on a pan lined with parchment paper and bake for 20 minutes.
Prepare the soup.
- Heat oil in a saucepan over medium heat and add onion and garlic.
- Sauté them for 2 minutes and slowly add the vegetable stock.
- Add the potatoes, stir slightly, cover and let them cook for 10-15 minutes.
- Remove the saucepan from heat, add the saffron powder, stir and let it cool for 5 minutes.
Mix and serve.
- Using a hand blender, puree the soup until it’s very smooth. Stir in the yogurt and the roasted potatoes.
- Serve hot with extra yogurt and freshly-ground pepper.
