Spring Saffron Vegetable Soup

Name: Spring Saffron Vegetable Soup
Ingredients: 2 tablespoons olive oil; 6 cups chicken broth, or vegetable broth, homemade if possible; A pinch of saffron threads; 1 bunch spring onions or 2 to 3 leeks, sliced; 2 carrots, chopped (about 1 cup); 4 cloves garlic, chopped; Celtic sea salt and fresh pepper; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 bundle thin asparagus, trimmed and cut into 2″ pieces (about 2 cups); 1 cup fresh or frozen shelled peas; 2 cups zucchini “noodles” (use a spirilizer or julienne tool); 1/2 cup flat-leaf parsley, chopped