Monastery soup

5 steps · 45 min total

1. 01

   Sauté aromatics

   Heat the sunflower oil in a large pan. Add the potatoes, onion, and garlic, then cover and sauté for 10 minutes, until the onions begin to soften.
2. 02

   Add remaining vegetables

   Stir in the carrots, leek, and celery. Continue to sauté for another 5 minutes, letting the vegetables soften slightly.
3. 03

   Simmer the soup

   Pour in the vegetable stock and add the broad beans. Cover the pan and let it simmer gently for another 10 minutes, or until the potatoes and broad beans are soft and easily pierced with a fork.
4. 04

   Finish and season

   Stir in the fresh parsley. Taste the soup and season with salt and pepper as needed.
5. 05

   Serve the soup

   Serve the soup hot, perhaps with a side of crusty bread.