Veg Shed Soup with Kale, Broad Beans, Mushrooms and Fresh Garlic

Makes: 4 bowls                              Prep & cooking: 40 min


  • 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


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


Recipe design by: Pavlina & Sonia