Hi,
this is completely vegetarian, extremely delicious springtime soup. It gives you strength and power and vitamins. So without further ado let’s make the soup!

Needed for springtime soup

1 big onion
1 huge carrot
3 stalks of celery
2 asparagus stalks
gluten free pasta
1 tsp tomato paste or puree
water
salt, pepper, dry paprika, cayenne pepper
1 bay leaf
1 Tbsp oil or your choice (olive oil would go great)

First chop up onions to big dice. Don’t make them too small, they will dissipate in the soup then. You want to still be able to feel the onion in soup. Then peal and chop up the carrot into a medium to big size dices. Carrot discs are usually too big for me. I prefer the dices. They are a bit smaller. Chop the celery stalks into smaller dice. If you like the celery you can just chop the half moons, but I have a celery hater here, so I need to hide the celery. And last cut the asparagus stalks into disks. If you have more leftover stalks left, you can add the to the soup for better taste, but remember to pull them out at the end.

Next brown the onion in a pot on (olive) oil, then add carrots and celery and tomato paste. Saute all for two minutes and add the asparagus and bay leaf. Cover all with cca 1 L water and add one tsp of salt. Leave to simmer. When the carrots are done, add pasta and cook until pasta is done. Add spices to your liking, and the springtime soup is done.

One little tip – if you want your soup to stay clear, then don’t cook pasta in soup. Cook pasta in salted water, and when all is done combine the soup and pasta. This way soup won’t look murky.

Enjoy!