The soup is actually called Bouillabaisse of Spinach, Potatoes, Chickpeas and Saffron, from The Mediterranean Vegan Kitchen by Donna Klein (p.50). Apparently bouillabaisse means ‘boiling hard without stopping’, but if you look up the word in Google you’d get a bunch of hits for fish soups. I was never much of a fish eater in my pre-vegetarian days, so I cannot tell you if this bouillabaisse tastes close to something you’d get in France. Although, what I can tell you is a soup full of spinach, potatoes, and chickpeas is a really good soup!
The ingredients call for saffron OR curry powder… I made the soup with saffron, but then I thought, ‘I think I’ll like this more with curry’. So I gave my ‘taste-tester’ a small portion of the soup made with saffron… then I gave him another portion with some added curry power… He also liked it better with curry powder. So I added curry powder to the pot of soup. I put salt, pepper, and curry powder on the table and we added more of each to our bowls. I don’t know if so much curry powder was needed to counteract the saffron or not, so just be advised that if you choose curry powder, we used more than what is suggested on the ingredients list.
Bouillabaisse of Spinach, Potatoes, Chickpeas and Saffron – Rating: Very Good.