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Broad Bean Soup    Veg  HT  SP  Egyptian  90mins plus soaking

Serves 4-6     Hot Vegetarian Vegan  Vegetables Pulses Herbs Spices   Soups   Gluten Wheat Dairy free Eggless   Egypt North Africa Nth African

Ingredients
200g/7oz Dried Broad (Fava) Beans, pre-soaked in cold water for 24 hours
˝ teasp Ground Cumin
1 Garlic Clove, crushed
30ml/1fl.oz.Olive Oil
30ml/1fl.oz. Lemon juice
Salt and Pepper
1 tbsp Freshly Chopped Coriander (cilantro) or Parsley

Instructions

1. Drain the pre-soaked beans then remove the skins and place in a saucepan together with 1.1L/40fl.oz. of Water. Bring to the boil then reduce the heat, cover and simmer very gently for about 1 hour or until the beans are tender.

2. Allow to cool a little then transfer to a blender or food processor and process to a puree. You will probably have to do this in batches.

3. Return the soup to the saucepan together with the cumin, garlic, olive oil, lemon juice, salt and pepper. Stir well, bring to the boil then reduce the heat to low and cook for about 5 minutes. If the soup seems too think, add a little extra water.

4. Serves garnished with the chopped coriander.
 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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