Ingredients
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1 tablespoon olive oil
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1 medium onion, finely chopped
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1 garlic clove finely chopped
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2 large carrots, finely sliced
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2 medium leeks, outer leaves removed, thinly sliced and washed
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3 celery sticks, thinly sliced
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1/2 bunch of asparagus cut into rounds
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8 pinches salt
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2 pinches white pepper
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1 litre vegetable stock
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1 large zucchini , cut into triangle
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2 ripe tomatoes seeds and skins removed quartered and roughly chopped
Garnish
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3 radish thinly sliced
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2 tablespoons chives finely chopped
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1 handful chervil, finely chopped
Directions
- On a medium heat, sweat the onion, garlic, carrots, celery and leeks in the olive oil for 5 minutes. Season.
- Bring the stock to a boil and add it to the vegetables (this reduces the cooking time and keeps the colours lively).
- Add the zucchini , asparagus and tomato and cook for a further 5 minutes. Freshness is the key to success. It’s crucial not to let it cook for longer.
- Taste and serve.
