Monastery soup

Monastery soup requires approximately 45 minutes from start to finish. For $1.57 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 151 calories. This recipe serves 4. It is perfect for Autumn. Head to the store and pick up carrots, parsley, broad beans, and a few other things to make it today. It works well as a reasonably priced soup. 7 people have made this recipe and would make it again. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 88%, this dish is amazing. 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:

Equipment:

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