Summary

If you have approximately approximately 45 minutes to spend in the kitchen, Monastery soup might be an awesome gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $1.57 per serving, you get a soup that serves 4. One serving contains 258 calories, 8g of protein, and 8g of fat. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. A mixture of potatoes, leek, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 7 foodies and cooks. Overall, this recipe earns an excellent spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Jamaican soup – beef and pumpkin flavor this soup. Be adventurous and try soup from the carribean, A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean, and Puerto Rican Chuletón Soup AKA Xmas Ham Bone Soup.

Instructions

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

Ingredients

• 1 potatoes, chopped into 1cm cubes
• 2 onion, chopped
• 3 garlic, chopped
• 4 sunflower oil
• 5 carrots, peeled and chopped
• 6 leek, washed thoroughly, sliced
• 7 celery, sliced
• 8 broad beans
• 9 vegetable stock
• 10 fresh parsley, chopped
• 11 Salt and pepper

Directions

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