Traditional Welsh Ffynnon Spring Vegetable Soup (Clear Herb Broth)

Finely dice spring vegetables: carrots, spring onions, asparagus tips, and fresh peas.

Simmer in a clear, high-quality vegetable stock for 8-10 minutes until tender-crisp.

Stir in a large handful of fresh herbs (chervil, parsley, and chives) just before serving.

Season with sea salt, white pepper, and a squeeze of lemon juice.

Serve hot as a light, refreshing starter, traditionally linked to the ancient holy wells (ffynhonnau) of Wales.