Spanish potaje de berros: a classic Canarian watercress soup with corn, pork belly, saffron, green beans, chickpeas and carrots.
Cook for another 7 to 10 minutes until all the ingredients are tender. Then take the soup off the heat. Remove a couple of tablespoons of the cooking liquid and soak the saffron in it for 2 minutes. Then add the saffron liquid back to the pan. Stir in the chopped watercress.