Monastery soup
Monastery soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings.
- Servings: 4
- Total cooking time:
Ingredients:
- 2 large potatoes, chopped into 1cm cubes
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 Tbs sunflower oil
- 2 large carrots, peeled and chopped
- 1 leek, washed thoroughly, sliced
- 2 sticks celery, sliced
- 100g broad beans
- 1 l vegetable stock
- Handful fresh parsley, chopped
- Salt and pepper
Instructions:
- 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.
