Spanish Carrot Soup with Saffron

Spice profile: basil, black garlic, black trumpet mushroom, fennel, garlic, marjoram, nutritional yeast, onion, oregano, porcini mushroom, red chili flakes, rosemary, sage, saffron, thyme

This is an amazing vegetarian soup, but you could easily make a fish stew out of it. You could also make the vegetarian soup one night and fish stew the next. At the bottom I will give you some ideas for a fish stew.

Chop 1 small/medium sized onion and add to a good sized soup pot or Dutch oven. Saute in 2-ish tablespoons of olive oil. Chop 1-ish lbs of carrots (about 4 or 5 carrots), plus 1 parsnip. When onions are translucent, add the full spice packet, (2 tsp Stock+Spice Saffron blend), and saute a minute more, stirring continually, to wake the spice. Add the carrots, parsnip and enough water to cover the veggies. Bring to a boil, then reduce to a simmer until veggies are tender - 45-60 minutes. When ready, puree the soup, add water to make a nice soup consistency, and add salt to taste.

Meanwhile, while the soup is simmering, prepare the crispy, roasted brussels sprouts flakes for garnish! Take 5-6 brussels sprouts, cut the hard bottom bits off, then slice small, thin slices about halfway up each sprout. Cut the rest in half lengthwise and flake off the leaves. Put the slices and leaves into a bowl and toss with salt and enough olive olive oil to coat. Spread evenly on a baking sheet and roast in a 350 degree oven, stirring occasionally until some of the leaves are crispy and blackened, (but not too many - less is more).

Ladle the soup into a bowl, drizzle with a bit of olive oil and top with the crispy brussels sprout leaves.

So, if I were making a fish stew, I would cube up some potatoes and toss with olive oil, and then roast them until lightly brown, then saute some scallops until just golden brown on both sides. Lobster meat would also be lovely. I would add all of these after pureeing the veggies and adding water. Simmer the fish and potatoes for another 15 minutes until all the flavors combine. Top with the brussels leaves and enjoy!