Monastery soup Recipe

• 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

Directions