Spring Vegetable Soup

Spring vegetable soup is the light, colourful soup of the fresh season – the tender, crunchy vegetables give its fresh flavour.

1. Slice the spring onion into rounds, and wilt it briefly in a little oil.

2. Add the diced carrot, parsley root and kohlrabi, along with the green peas and the green beans.

3. Pour in water, and over a medium heat cook it tender – taking care that the vegetables do not overcook.

4. Season it with salt and pepper.

5. Serve it sprinkled with plenty of chopped parsley.

Tip: It is finest from fresh, seasonal vegetables – the short cooking preserves their colour and crunch.