Monastery soup

Monastery soup

  Ready in : 45 mins

Monastery soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. One serving contains 293 calories, 7g of protein, and 8g of fat. For $1.57 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 7 people were glad they tried this recipe. It works best as a hor d'oeuvre, and is done in approximately 45 minutes. It will be a hit at your Autumn event. This recipe from Foodista requires parsley, carrots, broad beans, and vegetable stock. With a spoonacular score of 89%, this dish is super.

Ingredients

potatoes

potatoes

2 large

onion

onion

1 large

garlic

garlic

2 cloves

sunflower oil

sunflower oil

2 Tbs

carrots

carrots

2 large

leek

leek

1

celery

celery

2 sticks

broad beans

broad beans

100 g

vegetable stock

vegetable stock

1 l

parsley

parsley

1 Handful

salt and pepper

salt and pepper

4 servings

Cooking in Steps

  1. 1
    Heat the oil in a large pan, add the potato, onion and garlic and saut, covered, for 10 minutes.

    garlic

    garlic

    potato

    potato

    onion

    onion

    cooking oil

    cooking oil

    frying pan
    frying pan
  2. 2
    Add the carrots, leek and celery and saut for 5 minutes.

    carrot

    carrot

    celery

    celery

    leek

    leek

  3. 3
    Add broad beans and vegetable stock. Cover and simmer gently for 10 minutes, until the potatoes and broad beans are soft.

    vegetable stock

    vegetable stock

    fava beans

    fava beans

    potato

    potato

  4. 4
    Add parsley and salt and pepper if needed.

    parsley

    parsley

    pepper

    pepper

    salt

    salt

  5. 5
    Serve with crusty bread.

    crusty bread

    crusty bread