Monastery Soup

12 ingredients
4 steps

Ingredients

  • 2 large potatoes chopped into 1cm cubes
  • 1 onion large, chopped
  • 2 cloves garlic chopped
  • 2 tablespoons sunflower oil
  • 2 large carrots peeled and chopped
  • 1 leek washed thoroughly, sliced
  • 2 sticks celery sliced
  • 3/4 cup broad beans
  • 4 1/4 cups vegetable stock
  • 1 handful fresh parsley chopped
  • salt
  • pepper

Directions

  1. 1
    1. Heat the oil in a large pan, add the potato, onion and garlic and saute, covered, for 10 minutes.
  2. 2
    2. Add the carrots, leek and celery and saute for 5 minutes.
  3. 3
    3. Add broad beans and vegetable stock. Cover and simmer gently for 10 minutes, until the potatoes and broad beans are soft.
  4. 4
    4. Add parsley and salt and pepper if needed.

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