Spring Vegetable Stew

Rins the spring onions and finely chop the white and green ones separately.

Peel the potatoes and cabbage and cut them into small cubes.

Peel the lower third of the green asparagus and cut away the woody lower end. Cut the asparagus diagonally into small pieces.

Peel the carrots and cut them into thin slices.

Foam the butter and add the white spring onions, carrots, cabbage, potatoes and asparagus and sauté for 2 minutes.

Stir in the curry and turmeric and deglaze with white wine, vermouth and verjuice, reduce by a third and add the vegetable broth.

Add the bay leaves, salt and chili powder.

Simmer gently (uncovered) for 15 minutes, adding the peas for the last 3 minutes.

Meanwhile, cut the sugar snap peas into triangles, pluck the coriander, then add both to the stew.

Cook for 1 minute, then serve in soup plates.

Sprinkle with lime zest.