Forecast: Cloudy, mostly rainy, misty

For the dreary and wet winter days, there’s nothing better than a bowl of warm soup. Especially when I’m cooking at home for my family, soup is the perfect option because I can make a big batch to make the house smell good and save for later if we don’t eat it all. Not only is a big bowl of soup going to warm you up and taste great, but if you do it right, you can even make something that will possibly also lift your mood. It’s no secret that the dreary weather can have a huge impact on some of us, and since many people suffer from seasonal depression, the grey days can be a serious issue.

To combat that, people have been using saffron, not only because it tastes great but because of its medicinal powers. This small but mighty herb is more than just a hero ingredient. It adds delicious taste and vibrancy to your dishes, but like a lot of spices, it also has other incredible health benefits. If you’re not familiar with it, saffron is a spice that comes from a flower. Each flower rather famously only yields about three threads, which require hand-picking, and that will help you understand why this ingredient is the most expensive spice. Saffron has an earthy, floral taste with a beautiful orange-yellow color that transfers to whatever you’re cooking it with beautifully.

The impact of saffron on your mental health

Saffron has been around for thousands of years, but has recently been in the spotlight for its mood-lifting benefits. Studies have linked it to improved mood, with the spice acting as an antidepressant of sorts, even reports of increased libido, and reduced PMS symptoms. Not to mention, it’s loaded with antioxidants which are always great for our bodies. While I’m not a doctor, I can assure you that this spice will add a delightful taste to your soup and that alone is certain to brighten your spirits.

I did get an expert to weigh in on the benefits of saffron and how it can potentially help with mental health. Psychotherapist Dr. Elisabeth Crain notes that saffron is a spice with double benefits. “During those hard winter months, where seasonal depression may have set in, finding recipes that boost your mood while also tasting delicious provides double benefits,” she explains. “Saffron is one of the most amazing spices for cooking because of its ability to positively impact our mental health. Not to mention it is one of the most researched cooking herbs for mental health, helping with anxiety and depression.”

How to make this soup your own

With that in mind, I make this saffron soup a couple times a month in the winter, namely because it’s also parsnip and fennel season. If you’ve been following along this winter you already know fennel is my other hero ingredient as of late—it’s the star of both my winter salad and my halibut bouillabaisse. But its use in this soup is totally unique. Actually, everything about this soup is super unique, including my pairing of parsnip, dill and tomato paste. That serves as the base, punched up with lemon juice, and then melded together with velvety heavy cream. I made this for my dad recently and he said ‘wow, I’ve never had anything like this! Another bowl please!’ That’s all the encouragement I need to know this recipe is a winner.

Like all of my dishes, this soup is healthy and nourishing, yet extremely satisfying. And it definitely continues my theme of a January reset as the ingredients are all healthy whole foods that are rich in flavor, so you’re never left feeling deprived. And if you aren’t a fan of parsnips, then you can always sub in potatoes for a heartier and slightly less earthy soup. As for other substitutions, any white flakey fish of your choice will do.

My plug for the best fresh seafood

I stick with halibut for most dishes because we’re lucky enough to have a local fish market—the Santa Barbara Fish Market—which always has the best, freshest halibut (along with all the seafood you can imagine). I usually stop by at least once a week in the winter, and if there’s going to be a storm I’ll stock up and stash half of whatever seafood I got in the freezer. For fish stock my absolute favorite brand I get at Lazy Acres is Stock Options Gourmet Fish Stock. You’re also welcome to use chicken broth or make your own fish stock, but that’s one place I usually skip the extra steps.

Halibut Saffron Soup for Seasonal Depression

INGREDIENTS
4 Tbsp olive oil
1/2 white onion, chopped
1 leek, sliced
1 small bulb fennel, halved & thinly sliced
1 bunch baby parsnips (or potato), peeled & sliced
1 cup dry white wine
2 cups water
2 cups fish stock (or chicken stock)
2 bay leaves
2 big pinches saffron
1 tsp sea salt
1 tsp white pepper
2 tsp tomato paste
4 Tbsp lemon juice
1 cup heavy cream
3/4 lb halibut filet, cut in bite sized chunks
1/3 cup fresh dill leaves

INSTRUCTIONS
Heat the oil in a heavy-bottomed pot over medium heat. Throw in the vegetables and sauté them for about 15 minutes, until they start to soften.

Add the wine to the sautéed vegetables, then add the fish stock, water, bay leaves and saffron, crushing the saffron between your fingers as you add it. Sprinkle in salt and pepper and bring the mixture up to a simmer. Cook over low heat for about 15 minutes.

Add the tomato paste, heavy cream and lemon juice, and bring the pot back up to a boil.

Add the halibut and dill.

Cover the pot and turn off the heat. The fish will slowly poach in the heat of the soup. Let sit for about 15 minutes while the fish cooks.

Once the fish is done, remove from heat and serve immediately. Enjoy!

Note: This soup can also be made without the cream, or with half the amount for a lighter dish.

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Halibut Saffron Soup for Seasonal Depression

Ingredients

4 Tbsp olive oil
1/2 white onion chopped
1 leek sliced
1 small bulb fennel halved & thinly sliced
1 bunch baby parsnips or potato, peeled & sliced
1 cup dry white wine
2 cups water
2 cups fish stock or chicken stock
2 bay leaves
2 big pinches saffron
1 tsp sea salt
1 tsp white pepper
2 tsp tomato paste
4 Tbsp lemon juice
1 cup heavy cream
3/4 lb halibut filet cut in bite sized chunks
1/3 cup fresh dill leaves

Instructions

Heat the oil in a heavy-bottomed pot over medium heat. Add the vegetables and sauté them for about 15 minutes, until they start to soften.
Add the wine to the sautéed vegetables, then add the fish stock, water, bay leaves and saffron, crushing the saffron between your fingers as you add it. Add salt and pepper and bring the mixture up to a simmer. Cook over low heat for about 15 minutes.
Add the tomato paste, heavy cream and lemon juice, and bring the pot back up to a boil.
Add the halibut and dill.
Cover the pot and turn off the heat. The fish will slowly poach in the heat of the soup. Let sit for about 15 minutes while the fish cooks.
Once the fish is done, remove from heat and serve immediately. Enjoy!
Note: This soup can also be made without the cream, or with half the amount for a lighter dish.