Grilled vegetable soup with fried lemon zest
Course: soupCuisine: Medittarenean
Servings
8
Preparation
20
minutesCooking time
40
minutesTotal time
1
hour10
minutesWe ate a soup at our friend Astrid’s who is a great cook. And since she had a French mother, we have pretty much exactly the same taste. We know exactly what we think is ‘délicieux’ from each other. She made a soup with fried lemon zest in it. Not normally tasty. And so I made it a few days later in the restaurant. Almost too good to be true.
Ingredients
2 Onions
5 cloves garlic
3 yellow peppers
2 sweet potatoes
2 yellow zucchini
3 organic lemons
2 vegetable broth
salt and pepper
1 package Saffron Dye powder
olive oil
Cooking time
- Put all the vegetables – with the exception of the lemon – roughly chopped in a baking dish. You have to peel the sweet potato first. Add coarse sea salt and ground black pepper. Pour olive oil over it, about 50 milliliters I would say. So don’t be too frugal. Place the dish in a preheated oven at 200 degrees and let the vegetables bake for about 30 minutes. They can get a brown edge here and there. That will benefit the taste later.
- Meanwhile, peel the zest of the lemons and cut them into pieces.
Heat a little olive oil in a frying pan and fry the skin for about 10 minutes. Again, let the skin brown a little. - Remove the vegetables from the oven. Put them in your stockpot and pour over 2 liters of water and add the stock cubes. Let everything boil for 5 minutes. Stir well. Then add the lemon peels and the sachet of saffron food coloring and puree with a hand blender. It should be a nice smooth soup. If it’s too thick, you can add some more oat milk or water. Bring it to taste with salt and pepper.
- Garnish with a string of white tahina and some nigella seeds.
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