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Spring Vegie Soup


  • 1 tablespoon olive oil

  • 1 brown onion (80g), chopped finely

  • 1 clove garlic, crushed

  • 350 gram baby carrots, sliced thickly

  • 3 cup (750ml) chicken stock

  • 2 cup (500ml) water

  • 1/4 cup (55g) farfalline, risoni or any small soup pasta

  • 200 gram asparagus, trimmed, sliced thickly

  • 1 cup (125g) frozen peas

  • 1/3 cup (25g) grated parmesan cheese

  • 1 tablespoon finely chopped fresh chives


Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add carrot; cook, stirring, 2 minutes.

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

Serve sprinkled with cheese and chives.

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