Saffron-Tomato Soup

It's a cold and gray afternoon in San Francisco.  Warm up with a healthy favorite from my recipe book!  This is actually a recipe I pulled from a magazine during my time living in Queensland, Australia.  The heat from the saffron will warm you right up.

But first, a note from British nutrition expert, Patrick Holford, about tomatoes.  In his book, The New Optimum Nutrition Bible, Holford explains that Lycopene is a "powerful antioxidant with anticancer properties, found in tomatoes...  Lycopene in tomatoes becomes considerably more bioavailable when you juice, mash, or cook the tomatoes" (152).  What this means is that, when you heat and puree the tomatoes for this soup, you are taking full advantage of the Lycopene that each tomato has to offer.  Anticancer and anti-oxidized, hurray!  Let's get started.

Saffron-Tomato Soup

Serves:  6
Prep time:  15 minutes
Cooking time:  25 minutes

Ingredients:
1/4 cup (60 mL) olive oil
1 large yellow onion, finely chopped
3 celery stalks, finely diced
3 garlic cloves, finely chopped
1 tsp saffron threads
1 can whole Roma tomatoes (For a salt-free alternative, use fresh Romas, boil them, and remove their skins)
2 tsp caster sugar
1 slice sourdough cracked wheat bread, cut into cubes, crusts removed (I like San Luis Sourdough or any sourdough with grains because more seeds and grains = more fiber)
2 cups (500 mL) vegetable stock (Go for a salt-reduced stock)
Basil leaves, to garnish
Reduced fat sour cream, to serve

Heat oil in a large saucepan over medium-high heat.  Add onion, celery, and garlic.  Season with salt (optional) and pepper.  Cook for 8-10 minutes or until softened.  Lightly crush the saffron threads in a small bowl.  Add 1 tsp of boiling water, and leave for 1 minute to infuse.  Add saffron mix to pan, and cook for 5 minutes.  Add tomatoes, sugar, bread, and vegetable stock.  Cook for 10 minutes.  Puree in 2 batches until smooth.  Return to pot.  Ladle and garnish.

Happy dining!