Vegetable Soup with Porcini Ravioli

Ingredients

• 1 bundle carrots
• 500 g Green Asparagus
• 100 g Sugar snap peas
• 120 g small onions
• 1 Garlic clove
• 10 g dried porcini mushrooms
• 5 tbsp olive oil
• 1 l instant vegetable broth
• 150 g cherry tomatoes
• 250 g porcini ravioli – fresh pack (1 package)
• Salt
• Pepper
• Basil
• 60 g freshly grated Parmesan

Instructions

1. 1.

   Peel carrots and slice thinly. Peel the lower third of asparagus, trim woody ends generously, rinse, and cut stalks into thin slices; leave heads whole. Rinse sugar snap peas, trim, and cut diagonally in half. Peel onions and slice into rings; peel garlic and finely chop. Grind porcini mushrooms finely with a mortar and pestle.

2. 2.

   Sauté onions and carrots in hot oil. Stir in ground porcini and garlic, add vegetable broth, bring to a boil once. Add remaining vegetables and simmer uncovered for 5 minutes.

3. 3.

   Add tomatoes and ravioli, cook according to package instructions until done. Season with salt and pepper. Rinse basil, shake dry, finely chop. Serve soup sprinkled with basil and parmesan.