Autumn Warmth Potato Soup A warm, delicious soup with potatoes and vegetables, seasoned to the nines... What you will need: 1 Yukon Gold Potato 1 Salad mix (Lettuce, carrots, etc.) 1 Red onion Salt/Pepper Saffron (Because of saffron's exclusivity, if you are not able to find or purchase it, turmeric is a perfect substitute as it has a similar color and flavor) Paprika Garlic Powder Rosemary Miso Paste Beef Seasoning Water 1. Take 2 cups of water (or as much as needed) and pour into a large pot. Turn heat up high and begin to boil. Add salt and pepper. 2. Get miso paste. You will need one tablespoon of miso. Place into water, stir. 3. Slice potato into large rounds. Note: potato will naturally begin to soften and break apart in the soup, so you do not need to mince it. Take red onion, peel, and chop. You will only need half of one large red onion. 4. Take salad mix and pour into soup with potatoes/onions. Use only half of it, or as much is needed depending on how much water you have used. Lettuce/cabbage will boil down. 5. Still boiling, add around eight to ten tendrils of saffron to the soup. Do not overdose - it is extremely flavorful. 6. Add paprika, garlic powder, beef seasoning, and rosemary. You will need 1 tea spoon of paprika and garlic powder, and a few leaves of rosemary. Add a pinch of beef seasoning for taste. 7. Boil until seasonings and saffron have melded with the other ingredients, then simmer. 8. Simmer for 10 - 20 minutes, or until potatoes are tender and begin to break up. 9. Take off stove. Serve hot. Bon appétit!