Monastery soup

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
39%
Monastery soup
45 min.
4
293kcal

Suggestions

This Monastery Soup is a hearty and flavorful dish that's perfect for a cozy night in. With a blend of vegetables, beans, and spices, it's a vegan and gluten-free treat that will leave you feeling satisfied and nourished. The best part? It's ready in just 45 minutes! This soup is an explosion of flavors and textures, and it's incredibly easy to make. The recipe is vegetarian, vegan, and gluten-free, so it's perfect for anyone with dietary restrictions. It's also a great way to get your daily dose of veggies, as it's packed with potatoes, onions, garlic, carrots, leeks, celery, and broad beans. The result is a delicious and healthy soup that's perfect for a light lunch or dinner. The addition of vegetable stock and fresh parsley adds depth of flavor, while salt and pepper bring it all together. Serve it with crusty bread for a complete meal that will warm you from the inside out.
This soup is not just delicious, but also incredibly nutritious. It's a good source of vitamins A, C, K, and B6, as well as manganese, potassium, and fiber. With a glycemic index of 96.65 and a glycemic load of 30.13, it's a healthy choice that won't spike your blood sugar. So, if you're looking for a tasty and healthy soup recipe, look no further than this Monastery Soup. It's a simple, flavorful, and nutritious dish that's perfect for any occasion.

Ingredients

  • large potatoes chopped
  • large onion chopped
  • cloves garlic chopped
  • Tbs unrefined sunflower oil 
  • large carrots peeled chopped
  •  leek washed sliced
  • sticks celery sliced
  • 100 avarakkai / broad beans 
  • vegetable stock 
  • Handful parsley fresh chopped
  • servings salt and pepper 

Equipment

  • frying pan

Directions

  1. Heat the oil in a large pan, add the potato, onion and garlic and saut, covered, for 10 minutes.
  2. Add the carrots, leek and celery and saut for 5 minutes.
  3. Add broad beans and vegetable stock. Cover and simmer gently for 10 minutes, until the potatoes and broad beans are soft.
  4. Add parsley and salt and pepper if needed.
  5. Serve with crusty bread.

Nutrition Facts

Calories293kcal
Protein9.24%
Fat22.38%
Carbs68.38%

Properties

Glycemic Index
96.65
Glycemic Load
30.13
Inflammation Score
-10
Nutrition Score
21.897826086957%

Flavonoids

Apigenin
2.73mg
Luteolin
0.27mg
Isorhamnetin
1.88mg
Kaempferol
2.46mg
Myricetin
0.25mg
Quercetin
9.11mg

Nutrients percent of daily need

Calories:292.59kcal
14.63%
Fat:7.51g
11.55%
Saturated Fat:0.8g
5.01%
Carbohydrates:51.59g
17.2%
Net Carbohydrates:43.75g
15.91%
Sugar:8.46g
9.4%
Cholesterol:0mg
0%
Sodium:1247mg
54.22%
Protein:6.97g
13.94%
Vitamin A:7096.36IU
141.93%
Vitamin C:46.41mg
56.25%
Vitamin K:42.25µg
40.24%
Vitamin B6:0.74mg
37.15%
Manganese:0.64mg
32.11%
Potassium:1117.34mg
31.92%
Fiber:7.84g
31.36%
Folate:92.49µg
23.12%
Vitamin E:3.41mg
22.74%
Magnesium:70.57mg
17.64%
Phosphorus:175.35mg
17.54%
Copper:0.33mg
16.73%
Vitamin B1:0.23mg
15.62%
Iron:2.6mg
14.43%
Vitamin B3:2.7mg
13.48%
Vitamin B5:0.82mg
8.23%
Vitamin B2:0.13mg
7.82%
Calcium:76.99mg
7.7%
Zinc:1.02mg
6.79%
Selenium:1.94µg
2.78%
Source:Foodista