Monastery soup
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 8 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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
Instructions
Heat the oil in a large pan, add the potato, onion and garlic and saut, covered, for 10 minutes.
Add the carrots, leek and celery and saut for 5 minutes.
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