Description
A flavorful and hearty vegetarian bouillabaisse featuring a medley of fresh vegetables simmered in aromatic herbs and saffron-infused broth, perfect for a comforting meal in just 45 minutes.
Ingredients
Scale
Vegetables and Herbs
- 1 onion, diced
- 2 garlic cloves, minced
- 1 fennel bulb, sliced
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 2 cups fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon saffron threads
Liquids and Others
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 can diced tomatoes (approx. 14.5 oz)
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Heat oil: Heat olive oil in a large pot over medium heat to prepare for sautéing.
- Sauté aromatics: Add diced onion and minced garlic to the pot and sauté until the onion becomes translucent, releasing their flavors.
- Cook vegetables: Stir in sliced fennel bulb and diced red bell pepper, cooking for about 5 minutes until slightly softened.
- Add remaining ingredients: Add chopped zucchini, vegetable broth, diced tomatoes, dried thyme, dried basil, and saffron threads to the pot, then bring the mixture to a simmer.
- Simmer vegetables: Let the soup cook for 15-20 minutes until all vegetables are tender and flavors meld together.
- Finish with greens and lemon: Stir in fresh spinach and lemon juice, cooking for an additional 2 minutes until spinach wilts.
- Season and serve: Season with salt and pepper to taste. Serve the bouillabaisse hot for a delicious vegetarian meal.
Notes
- You can substitute vegetable broth with water and vegetable bouillon for added convenience.
- Saffron is optional but adds a traditional flavor; turmeric can be used as a budget-friendly alternative.
- Serve with crusty bread or over rice for a more filling meal.
- This dish keeps well refrigerated for up to 3 days and reheats nicely on the stovetop.
