Step 1

On a medium heat, sweat the onion, garlic, carrots, celery and leeks in the olive oil for 5 minutes. Season.

Step 2

Bring the stock to a boil and add it to the vegetables (this reduces the cooking time and keeps the colours lively).

Step 3

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.

Step 4

Taste and serve.