Monastery Soup
eatoplan
November 4, 2024
- Sauté Potatoes and Aromatics:
- Heat 2 tablespoons of oil in a large pan over medium heat.
- Add 1 large potato (diced), 1 onion (chopped), and 2 cloves garlic (minced). Cover and cook for 10 minutes, stirring occasionally, until softened.
- Add Remaining Vegetables:
- Stir in 2 carrots (sliced), 1 leek (sliced), and 2 celery stalks (chopped). Sauté uncovered for 5 more minutes until slightly tender.
- Simmer with Stock:
- Add 1 cup broad beans and 4 cups vegetable stock. Cover the pan and simmer gently for 10 minutes, or until potatoes and broad beans are tender.
- Season and Serve:
- Stir in 2 tablespoons fresh parsley (chopped) and season with salt and pepper to taste.
Reviews
Ingredients:
Adjust Servings
| 2large potatoes chopped | |
| 1large onion chopped | |
| 2cloves garlic chopped | |
| 2Tbs sunflower oil | |
| 2large carrots peeled, chopped | |
| 1 leek washed, sliced | |
| 2sticks celery sliced | |
| 100g broad beans | |
| 1l vegetable stock | |
| 1Handful parsley fresh, chopped | |
| 4servings salt and pepper |
Directions
1.
Sauté Potatoes and Aromatics
1. Heat 2 tablespoons of oil in a large pan over medium heat. | 2. Add 1 large potato (diced), 1 onion (chopped), and 2 cloves garlic (minced). Cover and cook for 10 minutes, stirring occasionally, until softened.
Mark as complete
2.
Add Remaining Vegetables
Stir in 2 carrots (sliced), 1 leek (sliced), and 2 celery stalks (chopped). Sauté uncovered for 5 more minutes until slightly tender.
Mark as complete
3.
Simmer with Stock
Add 1 cup broad beans and 4 cups vegetable stock. Cover the pan and simmer gently for 10 minutes, or until potatoes and broad beans are tender.
Mark as complete
4.
Season and Serve
Stir in 2 tablespoons fresh parsley (chopped) and season with salt and pepper to taste.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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