A comforting soup made from dried fava beans, enriched with the aromas of cumin and olive oil. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Rinse the dried fava beans under cold water and soak them in water overnight. This will soften the beans and reduce cooking time.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ground cumin to the pot, stirring for another minute until fragrant.
Drain the soaked fava beans and add them to the pot. Stir to coat the beans with the onion and spice mixture.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let it simmer for about 45-50 minutes, or until the beans are tender.
Once cooked, use an immersion blender to purée the soup to your desired consistency. If you prefer a chunkier texture, blend only half of the soup.
Season with salt and black pepper to taste. Simmer for an additional 5 minutes.
Serve hot, drizzled with extra virgin olive oil, and sprinkled with additional ground cumin and chopped parsley.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
0 servings
1 bowl (approximately 300ml)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.