Clear asparagus soup with vegetables "Freising"

Ingredients for 2 servings:

• 400 g vegetable broth (asparagus broth), frozen
• 120 g asparagus, green
• 40 g carrot(s)
• 30 g cauliflower florets
• 30 g broccoli florets
• 1 tsp glutamate (Aji-No-Moto)
• 2 tbsp Arak Masak
• 1 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a tasty, vegan soup

Pour the frozen asparagus broth into a 1.5L saucepan and bring to a boil over low heat with the lid on. Trim the green asparagus about 2cm from the bottom end, peel below the middle, and cut crosswise into approximately 4cm long pieces. Wash a small carrot, trim both ends, peel, and slice from the top using a corrugated grater. Remove the florets, including a few stalks, from a small cauliflower and a small broccoli, wash, and set aside. When the asparagus broth is boiling, add the carrot slices and simmer for 3 minutes over reduced heat. Then add the remaining ingredients to the soup and simmer for another 3 minutes. Remove the soup from the heat, ladle into serving bowls, serve, and enjoy.