Vegetarian Tomato Saffron Soup Recipe

Ingredients:

• 3 tablespoons of olive oil
• 2 cups of chopped white onion
• 2 leeks chopped
• 2 garlic cloves minced
• 1 tsp of saffron threads
• 1 can of diced tomatoes (preferably 28 ounces)
• 4 medium Roma tomatoes diced
• 1 cup of vegetable broth
• 1 pinch of salt & pepper
• Serve with fresh chopped parsley

Method:

1. In a large saucepan add the olive oil over medium heat and add the onion, leeks, and garlic. Cook until tender for about 8 minutes.
2. Stir in the saffron, Roma tomatoes, and diced tomatoes. Cook for 3 minutes until tomatoes are soft. Then pour in the vegetable broth, add salt, and pepper. Cover and simmer the mixture for about 35 minutes, making sure to stir.
3. Remove from the heat and let cool down. Pour mixture inside the blender (in 2 parts) and blend to smooth. Serve with fresh parsley.