Middle Eastern · Lunch
Fava Bean Soup
A creamy Middle Eastern soup built on simmered fava beans mashed with garlic, cumin and olive oil, brightened with lemon juice and finished with a swirl of chili oil and fresh parsley. Served warm with a wedge of flatbread, it draws on the ful medames tradition of Egypt and the Levant.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
354Calories
14.8gProtein
15.9gFat
45.2gCarbs
4.9gSugar
11.8gFiber
1120mgSodium
0mgChol
2.3gSat Fat
780mgPotassium
95mgCalcium
3.9mgIron
0mcgVitamin B12
22mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Mince garlic, chop parsley, and measure stock, lemon juice, cumin, and salt.
2
Simmer
Combine fava beans, stock, garlic, and cumin in a small saucepan over medium heat for 15 minutes until beans soften.
3
Blitz
Blend the mixture until mostly smooth with some texture remaining; thin with water if needed.
4
Plate
Ladle soup into a bowl, drizzle with olive oil and chili oil, scatter parsley over top, and serve with warmed pita bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g cooked fava beans
- 480ml480ml vegetable stock
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 30ml30ml lemon juice
- 28g28g olive oil
- 2 tsp2 tsp chili oil
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 50g50g pita bread
