Broccoli and fresh pea cream soup with basil and saffron.

Slightly sauté the broccoli (200 g), fresh peas (100 g), and onion (1 piece) with thyme sprigs (2 pieces) and garlic (2 cloves) in mustard oil (1 tbsp) over low heat until soft.

Transfer the vegetables to boiling meat broth (700 ml). Duck or beef broth works well. Cook for 10–12 minutes until the vegetables are soft.

Add salt (to taste), turmeric (1/3 tsp), and a pinch of saffron. Remove from heat and blend with an immersion blender until a smooth creamy consistency is achieved.

Pour in coconut cream (100 ml), stir, and heat the soup until it comes to a boil.

Serve, garnished with fresh peas and basil leaves (a few leaves).