Moroccan Fava Bean Puree Soup

Be the first to rate

(No Ratings Yet)

Loading...

This humble Moroccan fava bean soup is pureed until silky and finished with a generous drizzle of olive oil, fresh lemon, and a sprinkle of toasted cumin. Earthy, garlicky, and deeply satisfying, it is traditionally eaten for breakfast or as a starter with crusty bread for dipping.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 13 gFat
• 1.8 gSaturated Fat
• 32 gCarbs
• 10 gFiber
• 2 gSugar
• 13 gProtein
• 520 mgSodium
• 720 mgPotassium
• 65 mgCalcium
• 3.6 mgIron
• 9 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the soup

• 2 cups (about 350 g) dried split yellow fava beans, soaked overnight and drained
• 1 medium yellow onion, roughly chopped
• 6 cloves garlic, smashed
• 6 cups water, plus more as needed
• 1 1/2 tsp ground cumin
• 1 tsp sweet paprika
• 1 1/2 tsp sea salt, plus more to taste
• 1/4 tsp cayenne pepper (optional)

To finish and serve

• 1/3 cup extra-virgin olive oil, plus extra for drizzling
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley or cilantro
• 1 tsp whole cumin seeds, toasted and lightly crushed

Directions

1. Combine the soaked fava beans, onion, garlic, water, ground cumin, paprika, salt, and cayenne in a large pot. Bring to a boil over high heat, skimming off any foam that rises to the surface.
2. Reduce the heat to low, partially cover, and simmer gently for 30 to 35 minutes, until the beans are very soft and breaking down. Stir occasionally and add hot water in 1/2-cup increments if the mixture thickens too much.
3. Remove the pot from the heat and, working in batches, blend the soup with an immersion blender or in a countertop blender until completely smooth. For an ultra-silky texture, press the puree through a fine-mesh sieve.
4. Return the pureed soup to the pot and warm over low heat, thinning with water if needed – it should be thick enough to mound on a spoon but still spoonable. Taste and adjust salt.
5. Ladle the hot soup into shallow bowls. Drizzle each serving generously with olive oil and squeeze a lemon wedge over the top.
6. Sprinkle with the toasted cumin seeds, a pinch of paprika, and a scattering of fresh parsley. Serve immediately with extra lemon wedges and crusty bread on the side.

Cook’s Notes

• If you forget to soak the beans, give them a quick soak: cover with boiling water, rest for 1 hour, then drain and proceed.
• For the smoothest texture, peel the soaked fava beans by gently pinching each one – the skins slip off easily after soaking.
• The soup should be thick enough to hold a spoon upright; loosen with hot water as needed when reheating leftovers.
• Toast whole cumin seeds in a dry skillet over medium heat for 1 to 2 minutes, then crush just before garnishing for the most aromatic finish.
• In Morocco this is traditionally a breakfast soup, sold by street vendors in small bowls topped with olive oil and cumin.

You might also like

African

Moroccan Tagine with Lamb

African

Moroccan Kefta Tagine with Spiced Tomato Sauce and Baked Eggs

Desserts

Moroccan Almond Cookies

African

Moroccan Beef Tagine with Quince