Spring soup with asparagus

Ingredients for 4 servings:

• 200 g asparagus, white (soup asparagus)
• 150 g peas, fresh or frozen
• 1 small kohlrabi
• 1 small zucchini
• 1 small carrot(s)
• 1 onion(s)
• 1 tbsp vegetable oil
• 750 ml vegetable stock
• 50 g Parmesan or Grana Padano
• 1 tbsp pesto (basil pesto or wild garlic pesto)
• 3 sprigs basil, fresh
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

GLYX – suitable, quick preparation

Peel the asparagus, remove any woody ends, and cut the asparagus into 2 cm pieces. Peel the kohlrabi and carrots, wash the zucchini, and cut all three vegetables into 1 cm cubes. Peel the peas or thaw frozen peas. Finely dice the onion and fry in oil until translucent. Add the vegetables and cook over low heat for 5 minutes. Add the stock, bring to a boil, and simmer gently for 10-15 minutes. Season the soup with salt, pepper, and pesto, and serve sprinkled with grated cheese and chopped basil leaves. Also suitable for a soup day when losing weight according to your glycemic index.