60min 4 ppl
Saffron Vegetable Soup with Vegan Aioli Croutons
73 minutes
4 people
Hardover 60 min or 12+ steps
73 min · 11 steps
Hard: over 60 min or 12+ steps
610 kcalper person
Protein 11g
Carbs 58g
Fats 36g
About this dish
Blooming saffron in warm white wine before it enters the pot unlocks a depth of colour and flavour that cold-added saffron never achieves, making a silky golden Provencal vegetable soup finished with garlicky vegan aioli croutons that melt into the broth.
Allergy Info
Gluten, Soya, Celery, Sulphites, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Large white onionfinely diced1 large
- Garlic cloves4 thinly sliced for the soup, 4 peeled for the aioli, 1 halved for the croutons9 cloves
- Celery stalksfinely diced2 stalks
- Carrotspeeled and cut into 5mm rounds2 medium
- Waxy potatoespeeled and cut into 1.5cm cubes2 medium
- Fennel bulbcored and thinly sliced, fronds reserved1 medium
- Orange zestpith removed1 strip
- Fresh thyme1 sprig
- Fresh flat-leaf parsleyfinely chopped1 small handful
Tins & Jars
- Canned whole plum tomatoescrushed by hand400 g
- Vegetable stockgood quality1.4 litres
- Aquafabaliquid from canned chickpeas, for the aioli2 tbsp
Dried Goods
- Sourdough Baguetteabout 1.5cm thick8 thick slices
Spices & Seasonings
- Saffron threads0.5 g
- Bay leaf1 leaf
- Fine sea saltdivided — 1 tsp for the soup, 0.25 tsp for the aioli, plus more to taste1.25 tsp
- White pepper0.5 tsp
- Sweet smoked paprika1 tsp
- Saffron threadssteeped in 1 tsp warm water, for the aioli1 pinch
Oils & Condiments
- Dry white winewarmed60 ml
- Extra-virgin olive oildivided — 3 tbsp for the soup, 2 tbsp for the croutons, 2 tbsp for the aioli7 tbsp
- Dijon mustardfor the aioli1 tsp
- White Wine Vinegarfor the aioli1 tsp
- Neutral oilsuch as sunflower, for the aioli180 ml
Utensils
- Mortar and pestle
- Stick blender
- Large heavy pot
Method
1
Combine the saffron threads with the warm white wine in a small bowl and set aside to bloom for at least 15 minutes while you prepare the remaining ingredients.
Approx. 3 minutes
2
Make the aioli: pound 4 garlic cloves with 0.25 tsp salt in a mortar until a smooth paste forms. Transfer to a tall jug, add the aquafaba, Dijon mustard, white wine vinegar and the saffron water. Using a stick blender, blend while slowly drizzling in the neutral oil then the olive oil until thick and emulsified. Taste, adjust salt, and refrigerate until needed.
Approx. 5 minutes
3
Prepare all the vegetables: dice the onion, slice the garlic, dice the celery, cut the carrots, cube the potatoes, and slice the fennel as specified above.
Approx. 10 minutes
4
Heat 3 tbsp of the olive oil in a large heavy pot over medium heat. Add the onion, celery and fennel and cook, stirring occasionally, for 8–10 minutes until softened and just beginning to turn golden at the edges.
Approx. 9 minutes
5
Add the sliced garlic and smoked paprika and cook, stirring constantly, for 90 seconds until fragrant but not browned.
Approx. 2 minutes
6
Add the crushed tomatoes and cook, stirring frequently, for 5 minutes until the mixture darkens slightly and the tomatoes lose their raw edge.
Approx. 5 minutes
7
Pour in the bloomed saffron wine, vegetable stock, carrots, potatoes, orange zest strip, thyme sprig, bay leaf, salt and white pepper. Bring to a boil over high heat.
Approx. 3 minutes
8
Reduce heat to a gentle simmer and cook for 25 minutes until the potatoes and carrots are completely tender when pierced with a knife.
Approx. 25 minutes
9
While the soup simmers, brush the sourdough slices with 2 tbsp olive oil and arrange on a baking sheet. Grill or bake at 220°C (fan 200°C) for 5–6 minutes until deep golden and crisp. Immediately rub each slice with the cut side of the halved garlic clove.
Approx. 6 minutes
10
Remove and discard the orange zest strip, thyme sprig and bay leaf from the soup. Taste and adjust seasoning.
Approx. 2 minutes
11
Ladle the soup into four warmed bowls. Place two croutons on top of each bowl, spoon a generous dollop of aioli onto each crouton, and scatter with chopped parsley and fennel fronds.
Approx. 3 minutes
