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