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Monastery soup

Monastery soup

By Daniel Chow
0’ Prep time
45’ Cook time
45’ Total time
292 Calories
4 Serving

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!).
Daniel Chow 0 Followers

Step by Step

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Step 1

1. Heat the oil in a large pan, add the potato, onion and garlic and sauté, covered, for 10 minutes.
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Step 2

2. Add the carrots, leek and celery and sauté for 5 minutes.
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Step 3

3. Add broad beans and vegetable stock. Cover and simmer gently for 10 minutes, until the potatoes and broad beans are soft.
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Step 4

4. Add parsley and salt and pepper if needed.
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Step 5

Serve with crusty bread.

Ingredient

  • Salt And Pepper
    Salt And Pepper
    4
  • Garlic
    Garlic
    2 cloves
  • Onion
    Onion
    1 large
  • Carrot
    Carrot
    2 larges
  • Vegetable Stock
    Vegetable Stock
    1 liter
  • Potato
    Potato
    2 larges
  • Leek
    Leek
    1
  • Fresh Parsley
    Fresh Parsley
    1 handful
  • Celery
    Celery
    2 sticks
  • Sunflower Oil
    Sunflower Oil
    2 tbs
  • Fava Beans
    Fava Beans
    100 grams

Nutrition Facts

View nutrition facts
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