Spring soup with letters

1. Peel the root vegetables, chop into small cubes and sauté in a little oil. Deglaze with vegetable stock. Add the bay leaf, cover and cook the soup for 5 minutes.
    
2. Add the peas and noodles and cook for 4 minutes. Season the soup to taste with salt and pepper. Remove the bay leaf and serve the soup sprinkled with cress.

Tip: Grow your own cress on a damp paper towel on the windowsill.