Meatless Monday: Saffron Sweet Potato & Rainbow Quinoa Soup

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.



  • 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.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4


  • 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

Calories: 170

Fat: 1g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 260mg

Carbohydrates: 37g

Fiber: 6g

Sugars: 9g

Protein: 4g