Monastery Soup

Monastery Soup

Serves 4

 

        2 large potatoes

        2 large carrots

        100g broad beans

        2 tablespoons vegetable oil

        Handful fresh parsley

        1 large onion

        2 cloves garlic

        1 leek (if you have any) - otherwise, spring onions

        2 sticks celery (optional)

        1 litre vegetable stock with ½ teaspoon yeast extract

 

 Peel the potatoes and chop into 1cm cubes.

 Peel the onion and chop finely. Peel and crush the garlic.

 Scrub or peel the carrots and chop into small pieces.

 Remove the broad beans from their pods.

 Slice the leek and wash thoroughly, to remove any grit. If using spring onions, chop

off the roots and slice the whole spring onions roughly.

 Wash and chop the celery, if using.

 Heat the oil in a large pan. Add the potato, onion and garlic and sauté (covered) for 5

 minutes.

 Add the carrots, leek I spring onions and celery (if using) and sauté for 5 minutes.

 Add the broad beans and the vegetable stock. Cover and simmer gently for 10

minutes, until the potatoes and broad beans are soft.

 Add the parsley and salt I pepper (to taste).

Serve with crusty bread.

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