Monastery soup Recipe
Hearty, flavorful and delicious vegetable soup.
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
Directions
- Heat the oil in a large pan, add the potato, onion and garlic and sauté, covered, for 10 minutes.
- Add the carrots, leek and celery and sauté 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 66 | 23% |
| Total Fat 7.49g | 9% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 287mg | 12% |
| Potassium 1070mg | 31% |
| Total Carbs 48.08g | 13% |
| Dietary Fiber 11.3g | 38% |
| Sugars 6.68g | 4% |
| Protein 10.35g | 17% |
