Ginger-Saffron Soup

Ingredients for 6 servings:

• 2 tbsp olive oil
• 5 cm ginger
• 1 melon(s), Galia, alternatively pumpkin
• 1 garlic clove(s)
• ½ liter vegetable broth or chicken broth
• ¼ liter of milk
• 2 bags of saffron
• 1 pinch(s) of turmeric
• 1 tsp beetroot juice (for coloring)
• 200 g cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Here’s how: Peel and dice the ginger, and lightly fry it in olive oil. Add the diced melon and garlic, simmer for a few minutes, deglaze with the stock and milk, bring to a boil, and blend with a hand mixer until the milk foams. Add the saffron and turmeric and lightly color with beetroot juice. Ladle into soup bowls and top each with whipped cream. We had this as the first course before a leg of lamb.