Monastery soup

Name: Monastery soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: 2 pieces White Potatoes (2 large potatoes, chopped into 1cm cubes); 1 piece Yellow Onion (1 large onion, chopped); 2 cloves Garlic (2 cloves garlic, chopped); 2 tbsp Sunflower Oil (2 Tbs sunflower oil); 2 pieces Carrot (2 large carrots, peeled and chopped); 1 piece Leeks (1 leek, washed thoroughly, sliced); 2 stick Celery (2 sticks celery, sliced); 100 g Fava Bean (100g broad beans); 1 L Vegetable Stock (1 l vegetable stock); 1 handful Parsley (Handful fresh parsley, chopped); 0 pieces Salt and Pepper (Salt and pepper)

40 minEuropean

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

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