This very easy, flavorful soup has become a household favorite. I located already cooked fava beans last fall in the refrigerated vegetable section of our Trader Joe's (as many of you know, this little grocery is often the beginning of my culinary creations!) and wondered what I could make with them. Voila! A soup for four boasting 12 grams of protein!
2 T olive oil
1 red onion, chopped
2-4 garlic cloves, crushed
2-3 cups of diced potatoes
3 cups of fava beans
approx. 4 cups of vegetable bouillon
2 T mint, chopped
Garnish with mint sprigs and plain yogurt
Heat the olive oil in large pan.
Add the onion and garlic and saute until softened, about 2-3 minutes.
Add the potatoes and cook, stirring constantly for 5 minutes.
If using uncooked fava beans, add now with the bouillon. Cover and simmer for 30 minutes, or until the beans and potatoes are tender. (If using pre-cooked beans, add them for 2-3 minutes at the end of the potato cooking time.)
Remove a few vegetables with a slotted spoon and set aside. Place the remainder of the soup in a food processor/blender and process until smooth. (I prefer to use an old fashion potato masher to leave the consistency a bit more textured.)
Combine vegetables with the soup and add the chopped mint. Stir thoroughly over low heat.
To serve, garnish with fresh mint and swirls of yogurt.
*If you do not have mint handy, no worries...I used fresh cilantro and ground cumin.
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