We had this delicious vegetable soup, with saffron and chickpeas, for lunch last weekend. The recipe is from the lovely Riverford people again (no, they aren’t paying me, they just have really nice recipes) but I can’t find it on their website, so no link. Sorry about that. It’s pretty simple though – cut up 2-3 leeks (or onions if you don’t have leeks) and cook until soft in some butter that has about 15 saffron threads in it. Add a grated carrot, a grated courgette, some lemon zest. and a handful of roughly chopped parsley and cook for a minute or so. Add some stock and a tin of chickpeas (rinsed). Cook for about 15 minutes.
Saffron and chickpea vegetable soup