Monastery soup
Monastery soup could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 4 and costs $1.57 per serving. One portion of this dish contains around 8g of protein, 8g of fat, and a total of 258 calories. It works well as a budget friendly hor d'oeuvre for Winter. Head to the store and pick up salt and pepper, celery, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by spoonacular user oldroaddog46. If you like this recipe, you might also like recipes such as Monastery soup, A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean, and Colcannon Soup (akan Irish Potato and Cabbage Soup with Bacon).
Servings: 4
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
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
