1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of olive oil until softened.

2. Add the carrot, celery, tomato, green bell pepper, parsley, cilantro, cumin, thyme, saffron, salt, and pepper to the pot and cook for 5-7 minutes, until the vegetables have softened slightly.

3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.

4. Use an immersion blender or transfer the soup to a blender and puree until smooth. Taste and adjust seasonings as needed.

5. Serve hot, garnished with additional fresh herbs if desired.