Rustic Saffron and Potato Soup Recipe

PHOTO CREDIT: Marlena Jayatilake

The vivid yellow-orange color of saffron signals a treat for the taste buds as we experience one of the world’s most exotic spices. Fortunately, a little goes a long way. This delicious staple of Indian cuisine also has a distinguished aroma, and research indicates that it helps ease mild depression and promotes healthy sleep.


4 cups chicken or vegetable broth 

1 lb ground turkey (Other meat or soy crumbles can be substituted, but keep it ground. Omit for veg version.)

2 cups condensed milk (almond milk, heavy cream or coconut milk can be substituted)

1 med onion, finely diced

1 red pepper, finely diced

3 cloves of garlic, finely diced

4 Idaho or fingerling potatoes, diced

1 cup kale greens, stems removed and
finely sliced

½ tsp saffron threads

1 tsp turmeric powder

1 Tbsp smoked paprika

1 tsp red crushed peppers

1 Tbsp olive oil

Pink Himalayan sea salt to taste

1 Tbsp butter (optional)

In a heavy pot, add olive oil until heated.

Add onions and cook over medium-low heat for three minutes.

Add garlic and cook for another two minutes, constantly stirring until garlic is golden.

Add turmeric and smoked paprika, cook for 30 seconds. 

Increase heat to medium-high, add ground turkey and cook until browned, about three minutes.

Add chicken stock, butter (optional), red crushed pepper. milk and potatoes and saffron.

Bring to a boil, then decrease heat to medium-low, cover and  cook until potatoes are soft, about 10 minutes. 

Add red peppers and kale greens, cook an additional five minutes over low heat. 

Turn off flame and let sit covered for 10 minutes for kale green to soften. 

Note: For powerful anti-inflammatory healing benefits, sprinkle ½ tsp turmeric and fresh cracked black pepper to aid in mineral absorption prior to serving.


Marlena Jayitalake is the founder and owner of Love That Spice, located at 1893 Sheridan Rd., in Highland Park. For more information or to order online, call 847-780-4658 or visit


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