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.