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Member recipe

Garlicky tomato saffron soup

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Serves 4

A beautiful, fat free soup, full of flavour.

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  • 9 Cups of vegetable stock
  • 1/4 tsp saffron
  • 1 large leek, sliced thin
  • 4 large garlic cloves, pressed
  • 6 Large tomatoes, skinned, seeded and cubed
  • 1/2 tsp dried thyme
  • 1/4 tsp fennel seeds
  • 8 - 10 fresh spinach leaves, sliced


    1. Heat the vegetable stock
    2. Take half a cup of the vegetable stock and add the saffron. Set aside
    3. Saute the leeks in a small amount of vegetable stock, press in the garlic and saute for another 3 minutes
    4. Add all remaining ingredients to the pot (except the spinach) and simmer partially covered for 30 minutes
    5. Add the spinach and serve immediately

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