Springtime soup

Tonight I was inspired by the beautiful weather to make this light, fresh springtime soup. It's simple and doesn't require too much effort, here's what you'll need:

1 sweet potato, peeled and diced

3 celery sticks, diced

1 onion, diced

1 large potato, peeled and diced

12 spears of asparagus, steamed till crunchy, then chopped into bite sized pieces

1 can cream of corn

1 can white beans

1 sprig of rosemary

1 tbsp olive oil

6 cups chicken stocks or water with 1 large tbsp chicken soup substitute

salt and pepper

In a large pot, toss all the ingredients in except the asparagus and beans, bring to a boil on high heat, then lower the heat to minimum, cover and simmer for 20 minutes. Then uncover, remove the rosemary sprig, add the beans and chopped asparagus, cook for another 5 minutes and serve. This soup is light and slightly sweet, serve with a garlic crustini and an extra drizzle of olive oil and enjoy!