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
1. Heat the oil in a large pan, add the potato, onion and garlic and sauté, covered, for 10 minutes.
2. Add the carrots, leek and celery and sauté 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.
Serve with crusty bread.