Instructions:                               

Heat oil in saucepan, add onion and garlic, cook, stirring, until onion is soft. Add carrot, cook, stirring for 2mins.

Add stock and the water; bring to a boil. Stir in pasta and simmer soup, uncovered, about 8mins or until pasta is tender. Return to a boil, add asparagus and peas; simmer, uncovered, until tender.

Serve sprinkled with cheese and chives

 Spring Vegetable Soup

Ingredients:                                

1tblsp olive oil

1 brown onion, chopped fine

1 garlic clove, crushed

350g baby carrots, sliced thick

3 cups chicken stock

2 cups water

¼ cup farfalline, risoni or small soup pasta

200g asparagus, sliced thick

1 cup frozen peas

½ cup parmesan cheese, coarsely grated

1tblsp chives, chopped fine

 
 
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