For the vegetable soup pot, peel the carrots, potatoes and asparagus, wash the remaining vegetables and remove the stalks.
Cut the carrots and potatoes into very small cubes. Cut the asparagus and zucchini into bite-sized pieces, and the green beans into small strips. Cut tomatoes into quarters.
Wash and finely chop herbs and set chives aside. Place vegetables, herbs (except chives), olive oil and water in an unperforated steamer basket and steam at 100° C for 25 minutes.
Then season with salt, pepper, tamari and Worcestershire sauce and sprinkle with freshly chopped chives.
Serve the finished vegetable soup pot hot.