Broad bean and cumin soup
Skill level: Easy peasy
Costs: Cheap as chips
Broad beans are a wonderfully versatile ingredient. They're a great source of protein and carbohydrates and have a smooth, nutty texture when freshly podded. They’re available at their peak from June to mid-September but are so readily available frozen and are delicious served whole or pureed. Cumin offers an aromatic Middle Eastern flavour making this recipe the perfect warming remedy.
- 1tbsp olive oil
- 2 onions, chopped
- 3tsp ground cumin
- 1.5 litre vegetable stock
- 500g broad beans, frozen or fresh
- Salt and pepper
Broad beans can also be known as fava beans, so look out for this name in the supermarkets, especially in tins.
- Heat the oil in a large pan, and fry the onions and garlic clove until tender and translucent. Add the cumin and fry for another minute to allow the aromas to release.
- Add the stock and bring to a boil. Pour in the broad beans and simmer for 20mins. Season to taste and blitz with a hand blender until smooth. Serve.