Spring Vegetable Soup - SippitySup

Ingredients

• 2 tablespoons extra-virgin olive oil (plus more for drizzling)
• 2½ ounce carrot (peeled and diced small)
• 2½ ounce baby turnip (peeled and diced small)
• 1½ ounce celery stalk (thinly sliced)
• 1 ounce spring onion or scallions (thinly sliced)
• 1 clove garlic (peeled and minced)
• salt and pepper (as needed for seasoning)
• 4 cups low sodium vegetable or chicken broth
• 2 cups water
• 4 ounces trimmed asparagus (cut into 1 ½‑inch pieces)
• 4 ounces sugar snap peas (cut on a diagonal into ½‑inch pieces)
• 3 ounces shelled and blanched fresh English peas
• 2 ounces scrubbed baby red poatoes (cut paper thin, see note)
• 2 ounces shelled, blanched and peeled fava beans
• ½ ounce fresh celery leaves (thinly sliced crosswise)
• fresh dill leaves (as needed)
• lemon slices (as needed for spritzing)
• toasted rustic bread (on the side)