Yield: 1 Gallon
1/4 cup olive oil, Mama Francesca
1 1/2 pounds onions, yellow — medium dice
2 pounds potatoes, russet — peeled, medium dice
1 pound squash, zucchini — medium dice
3 tablespoons tomato paste
3 quarts vegetable stock
1 tablespoon salt
1/8 teaspoon nutmeg, ground
1 1/2 grams saffron — rehydrated in small amount of warm water
1 tablespoon black pepper
2 tablespoons lemon juice, fresh squeezed
1/4 cup cilantro — chopped, for garnish
Heat oil and saute onion until it is soft, about 10 minutes. Add in the re-hydrated saffron, potatoes, zucchini, and tomato paste. Saute for 5 minutes. Add in vegetable stock, and allow to simmer until the potatoes are completely tender. Using an immersion blender, blend the soup until it is completely smooth.
When re-heating the soup, finish with lemon juice, and double check the seasoning.
Garnish each bowl of soup with chopped cilantro.