Saturday 23 February 2013

Broad Bean and Mint Soup Recipe

Today's soup recipe is for a classic vegetarian soup of potatoes and broad (fava) beans in a vegetable stock base.

This soup is based on a North African original, with its use of garlic, mint, yoghurt and broad (fava) beans, but with the addition of potatoes to bulk it out.

Broad Bean and Mint Soup

Serves: 4


2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
2 potatoes, diced
500g (1 lb) shelled broad (fava) beans
850ml (3 3/4 cups) vegetable stock
2 tbsp fresh mint, chopped
fresh mint mixed with yoghurt, to garnish


Heat the olive oil in a large pan, add the onion and garlic and fry for about 3 minutes, or until soft and translucent.

Add the potatoes and cook for 5 minutes, stirring frequently, Stir in the beans and the stock, bring to a simmer, cover the pan and cook for 30 minutes, or until the beans and potatoes are tender.

Remove a few of the vegetables to set aside as a garnish. Turn the remaining soup into a food processor or blender and process until smooth. Pour the soup into a clean saucepan and add the reserved vegetables and the mint. Stir well to combine and allow to heat through gently.

Turn the soup into a warmed tureen, garnish with swirls of the mint yoghurt and serve immediately.

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