I love saffron, I realize that it's a ridiculous ingredient. Is it really worth the money, you ask. Well. To be fair, it lasts forever and you only use the tiniest little bit each time. So technically, I feel like I've used only about 50p worth of saffron in here, not too expensive compared to other ingredients in the soup.
Prep time: 10 min Cook time: 20 min Serves: 2 Suitable for: nights alone with your textbooks
1/2 cup vegetable/chicken stock
1/2 cup water
a pinch of saffron
a dash of nutmeg
Heat the water and the stock together in a pot until simmering and add the saffron. Take off heat. Finely chop the onion and fry until softened. Add the cauliflower and fry for a minute or two, then add the hot water/stock before turning the heat down to let it simmer for 20 minutes. After 20 minutes everything should be softened. Season with salt and pepper and add a dash of nutmeg. Whizz up everything in a blender or a food processor and serve with yoghurt/creme fraiche if you wish.