Summary:

Monastery soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. One serving contains 293 calories, 7g of protein, and 8g of fat. For $1.57 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 7 people were glad they tried this recipe. It works best as a hor d'oeuvre, and is done in approximately 45 minutes. It will be a hit at your Autumn event. This recipe from Foodista requires parsley, carrots, broad beans, and vegetable stock. With a spoonacular score of 89%, this dish is super. Users who liked this recipe also liked Monastery soup, A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean, and Pea soup with lettuce and mint (aka: clean out the fridge soup!).

Dietary Info:

Ingredients:

• 2 large potatoes - N/A
• 1 large onion - N/A
• 2 cloves garlic - N/A
• 2 Tbs sunflower oil - N/A
• 2 large carrots - N/A
• 1 leek - N/A
• 2 sticks celery - N/A
• 100 g broad beans - N/A
• 1 l vegetable stock - N/A
• 1 Handful parsley - N/A
• 4 servings salt and pepper - N/A

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.
5. Serve with crusty bread.