Kale, Broad Beans, Mushrooms and Fresh Garlic Soup

Serves

4 People

Cooking Time

40 minutes

Season

Spring

Dietary

Vegetarian

Vegan

Gluten Free

Dairy Free

Recipe by Sonia and Pavlina
When we are in a need of a quick lunch at the farm we often make this soup which is delicious and we have most of the ingredients in the field!

Ingredients

1 large onion or 1 small leek
1 celery
2-3 potatoes, washed (but not peeled)
200g mushrooms
200g kale
350-400g broad beans shelled
1 fresh garlic
Handful of parsley
1 lemon

From the cupboard

Cooking oil
Salt and pepper to taste

Instructions

Mince the garlic, onion, celery and kale stalks and stir fry altogether in a soup pot
Season with salt and add boiling water
Pod the beans and add them into the soup together with cubed potatoes and chopped kale leaves
Chop the mushrooms in quarters and add them 10 minutes after the potatoes, broad beans and kale
When the potatoes and beans are cooked, the soup is ready. Add the parsley and the juice of the lemon
Adjust to taste with any final seasoning using salt and pepper