Monastery Soup
A satisfying vegetarian soup easy to make with pantry staples.
Ingredients
For the soup
- 2 tablespoons vegetable oil (I used sunflower)
- 1 large onion diced
- 1 large yellow or red bell pepper seeds and membranes removed, finely chopped
- 1 parsnip peeled and finely diced
- 2 carrots peeled and cut into 1/4-inch rounds
- 2 teaspoons sweet paprika
- pinch dried chili flakes
- 3 garlic cloves minced
- 4 cups vegetable stock (low sodium, if possible)
- 15.5 ounce can of navy beans drained and rinsed
- 15.5 ounce can of kidney beans drained and rinsed
- salt and freshly ground black pepper
To serve
- fresh lemon wedges
- Roughly chopped fresh parsley and mint leaves
- 1 tablespoon extra virgin olive oil
- 2 tablespoons sour cream or crème fraîche optional
Instructions
For the soup
- Heat the vegetable oil in a large, heavy pan over medium heat and add the onion. Cook for about five minutes, then add the bell pepper, parsnip, and carrots along with a pinch of salt. Cook, stirring frequently, until the onion is translucent and all vegetables are somewhat softened, about 7 minutes.
- Add the paprika, chili flakes, garlic, and some freshly ground black pepper and cook for 1-2 minutes, until the spices and garlic are fragrant. Add the stock and stir. Add the beans and bring mixture to a boil. Once the liquid boils, reduce the heat to simmer and cook the soup for about 20 minutes, or until the parsnips and carrots are cooked through.
To serve
- Remove from the heat and ladle into bowls. Squeeze a wedge of lemon over each bowl and stir to combine. Top with a shower of fresh herbs, a bit of olive oil, and if you wish, the sour cream or crème fraîche.
Notes
The soup can be be made up to three days ahead of time. Cool, cover and refrigerate until ready to reheat. Wait until serving to add the lemon juice, fresh herbs, and swirl of olive oil.
Adapted from a recipe by Caroline Eden in Black Sea: Dispatches and Recipes – Through Darkness and Light.