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232 kcal
25 min.
Broad Bean and New Potato Soup

Recipe for Broad Bean and New Potato Soup

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x portion

NaN g

232 kcal

x g

0 kcal

232.2
Calories
6.2g
Prot.
13.2g
Fat
21.6g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Vegetable broth600 ml
  • New potatoes1× portion (180 g)
  • Broad beans1.5× handful (120 g)
  • Soya cream for cooking 15%3× tablespoon (30 ml)
  • Olive oil2× tablespoon (20 g)
  • Garlic3× clove (15 g)
  • Chives, fresh2× tablespoon (10 g)
  • Dill, fresh3× teaspoon (9 g)
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How to make Broad Bean and New Potato Soup

  1. 1. Cook the broad beans in salted water until soft, then drain.

  2. 2. Scrub the potatoes thoroughly without peeling them. Slice them and briefly sauté in a pot with olive oil, then add chopped or pressed garlic.

  3. 3. Pour in the vegetable broth and cook for about 15 minutes, until the potatoes are tender.

  4. 4. Add the broad beans, chopped chives and dill, and cook for another 2 minutes.

  5. 5. Finally, temper the cream with some hot broth in a glass, then pour it into the pot and bring to a boil.

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