Saffron Chorba with Roasted Eggplant & Sweet Potato (Vegan)

Ingredients

• 2Medium eggplants, cubed
• 2Medium sweet potatoes, cubed
• 4 tbspOlive oil
• 1Large onion, diced
• 4Garlic cloves, minced
• 1 tbspFresh ginger, grated
• 1.5 tspGround cumin
• 1 tspGround cinnamon
• 0.5 tspGround coriander
• 1 large pinchSaffron threads
• 1 tbspTomato paste
• 1000 mlVegetable broth
• 400 gDiced tomatoes (canned or fresh)
• 2Dried apricots, halved
• 1Bay leaf
• 1 tspSalt
• 0.5 tspBlack pepper
• 3 tbspFresh cilantro, chopped
• 2 gFresh parsley, chopped

Instructions

1. 1

   Roast vegetables: Preheat oven to 200°C (400°F). Toss eggplants and sweet potatoes with 2 tbsp olive oil. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.

2. 2

   Bloom saffron: Meanwhile, steep saffron threads in 3 tbsp warm vegetable broth for 10 minutes to bloom.

3. 3

   Sauté onion: Heat remaining 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.

4. 4

   Add aromatics and spices: Add minced garlic, grated ginger, ground cumin, ground cinnamon, and ground coriander. Cook until fragrant, about 1–2 minutes.

5. 5

   Build the soup: Stir in tomato paste and cook for 1 minute. Pour in remaining vegetable broth, diced tomatoes, saffron-infused broth, dried apricots, and bay leaf.

6. 6

   Simmer: Bring to a gentle simmer and cook for 15 minutes. Add roasted vegetables, salt, and black pepper.

7. 7

   Final simmer: Cook for another 10 minutes until all vegetables are tender and flavors are well combined.

8. 8

   Finish and serve: Remove bay leaf. Stir in fresh cilantro and parsley. Taste and adjust seasoning. Serve hot.