- 1. Soak the pinch of saffron strands in 1 tbsp boiling water. Leave for 10 minutes.
- 2. Meanwhile put the prepared onion, leek, celery, carrots and garlic into as large pan. Add the chicken stock bring to the boil cover and simmer for about 10 minutes.
- 3. Add the canned tomatoes, the saffron with its liquid and the frozen peas. Bring back to the boil and add the soup pasta. Simmer for 10 minutes until tender.
- 4. Season with salt and pepper to taste. Stir in the chopped herbs.