Saffron Soup

 Ingredients:

1 teaspoon oil
1/2 onion, thinly sliced
1 carrot, finely diced
vegetable stock
1 potato, finely diced
a pinch of saffron
1/4 cup vermicelli
2 tablespoons parsley, chopped
barberries and lemon wedges, to garnish

Cook onion in the oil until caramelized, add the carrot and cook for a couple of minutes. Meanwhile, crush the saffron with a mortar and pestle. Add the stock, potato, and saffron to the saucepan followed by the vermicelli. When the vegetables and vermicelli are tender, Ladle soup into bowls and sprinkle with parsley and barberries and serve with a wedge of lemon.