New Recipes Late Harvest Soup with Saffron and Sage - ★Cooking Recipes★

Directions for: Late Harvest Soup with Saffron and Sage

Ingredients

2 large white onion, diced small

4 carrots, diced small

4 celery stalks, diced small

1 leek, cleaned and chopped

2 Tbsp butter

3 Tbsp olive oil

2 clove garlic, minced

2 cup sweet potato, diced medium

3 cup gold potatoes, diced medium

4 cup chopped squash (mini pumpkin, acorn squash, potato squash, butternut squash, carnival squash and white swan squash)

1 cup rutabaga, diced medium

Salt and pepper to taste

6 L vegetable stock

1 Tbsp saffron

4 granny smith apples skin on and diced small

1 Tbsp fresh sage, chopped

Directions

1. Preheat a large stockpot with the olive oil and butter.

2. Saut the onion celery and carrots, for 5 minutes. Add the leaks and garlic and continue to cook for approx. 3 minutes.

3. Add the remainder of the vegetables and stock to the pot. Add the saffron and cook over medium heat for 45 minutes or until the vegetables are tender.

4. Add the chopped apples and fresh sage. Season with salt and pepper and serve.

See more: Vegetables, Soup, Fall, Lunch, Appetizer, Dinner, Vegetarian