Monastery soup

Name: Monastery soup
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large new potatoes; 1 large onion; 2 cloves garlic; 2 Tbs sunflower oil; 2 large carrots; 1 leeks; 2 sticks celery; 100 g broad beans; 1 l vegetable broth; 1 Handful fresh parsley; 4 servings salt and pepper

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

celery

2 sticks

broad beans

100 g

vegetable broth

1 l

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:

292 kcal

Carbs

51 g

Fat

7 g

Protein

6 g

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