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.