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Zucchini Safflower Soup

I have an abundance of zucchini this summer, and here is one way I serve it. For seasoning, I use Mexican saffron, also called ‘American saffron’ or Azafran en Flor. It is an inexpensive alternative to crocus-derived saffron, and is made from the stigmas of safflowers. Zucchini Safflower Soup

Serves 4.


  • 1 Tbsp olive oil
  • 1 medium zucchini, peeled and thinly sliced
  • 1 small onion, thinly sliced in half circles
  • 4 stalks celery, medium sliced
  • 2 c beef style vegetarian broth
  • 2 Tbsp white miso (Shiromiso)
  • 2 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • 1 tsp Mexican saffron (safflower)


  1. In a large pot over medium heat, warm the oil and saute the zucchini, onions and celery for 5 minutes.
  2. Pour in the broth. Add miso, tomato paste, soy sauce and Mexican saffron.
  3. Stir and bring to a simmer. Simmer 2 minutes. Serve hot.

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