Monastery soup
By: Easy cook - Lak...
Published: Wednesday, April 11, 2012 - 11:22am

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

Preparation

1 1. Heat the oil in a large pan, add the potato, onion and garlic and sauté, covered, for 10 minutes. 2 2. Add the carrots, leek  and celery and sauté for 5 minutes. 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. Add parsley and salt  and pepper if needed. 5 Serve with crusty bread.

About

Hearty, flavorful and delicious vegetable soup.