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.

Serves 4.

Ingredients:

• 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)

Directions:

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.