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.