Cauliflower and Saffron Soup

There are different soups for different occasions.  If you're feeling down on a cold winter's night then you should probably curl up on your couch and eat a bowl of heavy soup enriched with double cream or creme fraiche.   I found several recipes for cream of cauliflower and saffron soup, but since I'm still on my new year diet, I had decided to go for a more delicate soup, suitable for the summer or..just when you're feeling like eating something light.

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 

Ingredients
1/2 onion
1/2 cauliflower
1/2 cup vegetable/chicken stock
1/2 cup water
a pinch of saffron
a dash of nutmeg

Method
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.