Peel the carrots and cut into 1.5 cm thick slices. Wash the broccoli and cut into florets. Cut the stalk into pieces. Chop the onions. Heat the oil in a pot and sauté the onions briefly.
Add the carrots and broccoli to the pot and sauté for about 3 minutes over high heat, stirring constantly. Now deglaze with the heated vegetable stock, bring the soup to a boil and simmer over low heat for about 20 minutes. Season to taste with salt and pepper. Puree with a hand blender, add cream and saffron and simmer for about 3 more minutes, stirring constantly.
Pour into plates and serve decorated with a few drops of balsamic cream.
