By Claire Georgiou, Naturopath, B.HSc ND
Guest Writer for Wake Up World
Spice up your dinner tonight with saffron. It is the most expensive spice in the world, as each stigma needs to be hand-picked from every flower, and is used in cuisine for its light flavor and golden yellow color.
Saffron also has a long medicinal history as part of traditional healing. Studies indicate its benefits include cancer-suppression and prevention, immune-modulating, and antioxidant properties (read more).
Saffron Sweet Potato & Rainbow Quinoa Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
6 cups/1.5 L of vegetable stock
1 clove of garlic
1 brown onion
1 purple sweet potato (any sweet potato will work)
1 orange sweet potato (any sweet potato will work)
¼ butternut squash (pumpkin)
1 teaspoon sea salt and pepper to taste
I large pinch of saffron
1 cup/128 g. of rainbow quinoa
1. Simmer the vegetable stock in a pot.
2. Chopped onion, garlic, sweet potatoes, butternut squash, carrot & zucchini.
3. Add all vegetables to the simmering stock.
4. Add quinoa, salt, pepper and saffron.
5. Simmer 20-30mins or until the vegetables are cooked.
6. Garnish with a dollop of coconut cream and sprinkle with chopped parsley and coriander (cilantro) leaves.
[To suit your taste or availability of produce, you can substitute any of the following for the ingredient stated above]
Sweet potato – parsnip, turnip, winter squash, butternut squash
Carrot – parsnip, turnip
Zucchini – celery, celeriac root
Butternut Squash – pumpkin, turnip, parsnip, winter squash,
Quinoa – red lentils, split peas, wild rice
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About the author:
Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist. Claire has completed a Bachelor of Health Science (Complementary Medicine) and an Advanced Diploma of Naturopathy and a Diploma of Nutrition. For the past 5 years Claire has been working with Dr. Sandra Cabot, who is also known as the Liver Cleansing Doctor, and also privately consults with patients at the Rosebery Holistic Medical Practice in Sydney. Claire has a special interest in liver dysfunction, digestive health, weight loss, thyroid & hormone imbalances.
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