Meatless Monday: Saffron Sweet Potato & Rainbow Quinoa Soup

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Spice up your dinner tonight with saffron. It is the most expensive spice in the world as each stigma needs to be hand-picked from every flower, it is used in cuisine for its light flavor and golden yellow color, and it has a long medicinal history as part of traditional healing. Studies indicate its benefit for cancer-suppression and prevention, immune-modulating, and antioxidant properties.


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  • 6 cups (1.5 L) of vegetable stock
  • 1 clove of garlic
  • 1 brown onion
  • 1 purple sweet potato (any sweet potato will work)
  • 1 orange sweet potato (any sweet potato will work)
  • ¼ butternut squash (pumpkin)
  • 1 carrot
  • 1 zucchini
  • 1 tsp sea salt and pepper to taste
  • 1 large pinch of saffron
  • 1 cup (128 g) of rainbow quinoa


  1. Simmer the vegetable stock in a pot.
  2. Chopped onion, garlic, sweet potatoes, butternut squash, carrot & zucchini.
  3. Add all vegetables to the simmering stock.
  4. Add quinoa, salt, pepper and saffron.
  5. Simmer 20-30mins or until the vegetables are cooked.
  6. Garnish with a dollop of coconut cream and sprinkle with chopped parsley and coriander (cilantro) leaves.


  • Sweet potato – parsnip, turnip, winter squash, butternut squash
  • Carrot – parsnip, turnip
  • Zucchini – celery, celeriac root
  • Butternut Squash – pumpkin, turnip, parsnip, winter squash,
  • Quinoa – red lentils, split peas, wild rice

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4

  • Nutrition per serving:
  • Calories170
  • Fat1g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium260mg
  • Carbohydrates37g
  • Fiber6g
  • Sugars9g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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