Monastery soup
Monastery soup is a gluten-free, dairy-free, lacto-ovo vegetarian, and vegan recipe that covers 21% of your daily requirements of vitamins and minerals. It is best enjoyed as a hor d'oeuvre, perfect for Autumn events, and takes approximately 45 minutes to make.
Ingredients
new potatoes
2 large
onion
1 large
garlic
2 cloves
sunflower oil
2 Tbs
carrots
2 large
leeks
1
celery
2 sticks
broad beans
3.53 oz
vegetable broth
1.05 qt
fresh parsley
1 Handful
salt and pepper
4 servings
Method
- Heat the oil in a large pan, add the potato, onion and garlic and saut, covered, for 10 minutes.
- Add the carrots, leek and celery and saut for 5 minutes.
- Add broad beans and vegetable stock. Cover and simmer gently for 10 minutes, until the potatoes and broad beans are soft.
- Add parsley and salt and pepper if needed.
- Serve with crusty bread.
Nutrition:
Carbs
51 g
Fat
7 g
Protein
6 g
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