- 200gr fresh spinach,washed
- 100gr broccoli
- 5 asparagus
- 1 sweet potato (350gr)
- 1 onion, chopped
- 2 garlic cloves, chopped
- fresh ginger, chopped
- 1/2 tsp thyme
- 1/2 tsp turmeric
- 3-5 saffron threads
- 2 Tbsp olive oil
- water or homemade vegetable stock
Wash spinach, broccoli and asparagus.
Cut off the hard ends of the asparagus.
Peel the sweet potato and cut it in pieces.
In a large pot heat the olive oil and cook gently the onion, garlic and ginger.
Add thyme and turmeric.
Add all the vegetables and the saffron.
Cover with water or stock, add salt and pepper and cook for 20 minutes.
Use an immersion blender to puree the soup.