Saffron vegetable soup — clear broth in about 30 minutes

A clear vegetable broth with carrot, courgette and potato. Freshly ground saffron is prepared separately and added after the vegetables are cooked.

Ingredients

• 0.1 g saffron threads
• 2 tbsp water at about 75 °C for the saffron
• 1 litre mild vegetable stock
• 1 small shallot, finely chopped
• 1 carrot, thinly sliced
• 1 small courgette, thinly sliced into half-moons
• 1 small potato, cut into 1 cm cubes
• 1 tbsp olive oil
• Salt and white pepper to taste
• Optional: fresh parsley

Season cautiously before tasting the stock. Finely sliced fennel can replace the potato, with an adjusted cooking time.

Method, step by step

1. Prepare. Wash or peel and cut the vegetables as listed. Chop the shallot and measure the stock.
2. Soften. Heat the oil over medium-low heat. Soften the shallot for 2–3 minutes, then briefly cook the carrot and potato without browning.
3. Simmer. Add stock and bring to the boil, then simmer gently. After 8–10 minutes add the courgette and cook another 5–8 minutes. Check that the potato is tender and cook longer if necessary.
4. Prepare saffron. Finely grind the saffron immediately before use. Stir with 2 tbsp non-boiling water at about 75 °C for 1 minute, then leave for 3–5 minutes at room temperature. Prepare this during the final 4–6 minutes of cooking.
5. Finish. Once the vegetables are cooked, remove the pan from the heat. Stir in the saffron preparation and season with salt and white pepper.
6. Serve. Ladle into bowls and add optional parsley. Bread or another side is additional.

Variations and practical tips

• Prepare the measured amount of saffron freshly and add it at the final stage described in the method.
• Allow separately for any additional side dish and its ingredients and allergens.