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Monastery Soup

There are many variations on “monastery soup”, but here is one that works well with spring and summertime vegetables.

Ingredients

Serves 4

2 large potatoes
2 large carrots
100g broad beans
2 tablespoons vegetable oil
Handful fresh parsley
1 large onion
2 cloves garlic
1 leek (if you have any) - otherwise, spring onions
2 sticks celery (optional)
1 litre vegetable stock with 1/2 teaspoon yeast extract

Method

Peel the potatoes and chop into 1cm cubes.
Peel the onion and chop finely. Peel and crush the garlic.
Scrub or peel the carrots and chop into small pieces.
Remove the broad beans from their pods.
Slice the leek and wash thoroughly, to remove any grit. If using spring onions, chop off the roots and slice the whole spring onions roughly.
Wash and chop the celery, if using.
Heat the oil in a large pan. Add the potato, onion and garlic and sauté (covered) for 10 minutes.
Add the carrots, leek / spring onions and celery (if using) and sauté for 5 minutes.
Add the broad beans and the vegetable stock. Cover and simmer gently for 10 minutes, until the potatoes and broad beans are soft.
Add the parsley and salt / pepper (to taste). Serve with crusty bread.

Time From Cupboard-To-Table

40 minutes.

Notes & Variations on Monastery Soup

Feel free to substitute other spring / summer vegetables, according to what you've got in stock.

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