Garlic saffron soup with harissa
Cuisine: Medittarenean, Moroccan, Arabic
Servings
4
Preparation
10
minutesCooking time
30
minutesTotal time
40
minutesGarlic soup, maybe you think ‘that’s a bit too intense for me’. But if you knew that this and the other garlic soup on this site are ‘the soup hits’ in the restaurant… you might consider making it. Really super tasty, surprisingly tasty and ready in no time at all. Although that is never a recommendation for me, but still…
Ingredients
4 stems celery
2 bulbs garlic
2 Onions
2 bags saffron powder
5 cm fresh ginger
2 liter vegetable broth
500 ml white wine
10 sprigs fresh thyme/rosemary/oregano
olive oil
salt and pepper
harissa
fresh cilantro
Cooking time
- Gently fry the chopped onion in the olive oil. Add the chopped celery. Then the peeled garlic cloves that you have cut in half. Let it simmer and soften for 10 minutes. Then add the sliced ginger. Deglaze it with the white wine. Stir well and let the wine come to a boil.
Now add the vegetable stock and your herb sprigs, tied together with cooking string.
Let everything cook slowly.
Then puree with the hand blender, add the saffron powder, stir well. Bring it to taste with salt and pepper. - Harissa is very tasty with this soup. You can of course buy them ready-made or make them yourself (much tastier). See also the recipe on this site.
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