Sweet Potato, Orange and Saffron Soup with Creamed Feta

Recipe by Carolina Doriti
Yields 4-6 servings

Sweet Potato, Orange and Saffron Soup with Creamed Feta


300 gr sweet potato, peeled and cut into medium-sized chunks

2 tbs olive oil

1 large onion, coarsely chopped

1 garlic clove, cut in half

2 carrots, coarsely chopped

Juice and zest from one orange

750-900 ml vegetable broth or warm water

¼ tsp ground nutmeg

Sea salt

Freshly ground black pepper

4 tbs BIOMADICA Cuisine organic Greek Saffron Flower Water


For the creamed feta

150 gr Greek yogurt

150 gr crumbled feta

Black pepper

2 tsp chopped chives



For the soup

Place a large cooking pot onto medium high heat. Add the olive oil. Add in the onions and lightly sauté until they go glossy and soften. Add in the garlic, Sweet potato, carrots, salt and nutmeg, and stir. Pour in the broth (it should just cover the vegetable). Bring to a boil and let simmer until the vegetable are tender (check with a knife) – about 20 minutes.

Remove from heat, add in the orange juice, and use a stick blender to blend until smooth and creamy. Adjust seasoning to taste, stir in the orange zest and if the soup is too thick you may add in a little extra broth to bring it to the desired consistency. Finally add in the saffron flower water and stir to incorporate.


For the creamed feta

Mash the feta with a fork and mix in the yogurt. Season with pepper to taste.


To serve

Ladle soup into bowls, spoon a couple of teaspoons creamed feta in the center, and sprinkle with chopped chives. You may spray with some extra saffron flower water once plated.