The secret to the perfect broad bean soup
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Vegetable soup offers that golden combination of a comfort food that’s also healthy. But getting it just right can make you feel a bit like Goldilocks… too watery or too gloopy and the magic is lost. It’s also a great way to sneak five-a-day into the family diet without them even noticing. Plus, it’ll fill everyone up and boost their fibre intake, all on a tiny budget.
Try out our reliably tasty broad bean soup and enjoy the perfect bowl every single time.
Broad Bean Macco
Cooking time: 1 hour
Preparation time: 2 hours
500g dried broad beans
1 onion, peeled but whole
1 carrot, unpeeled
1 stick of celery
Bunch of fennel fronds
Salt to taste
Olive oil for frying
- Put the broad beans in a pan of cold water, and bring to a boil for a couple of minutes. Turn off the heat, but leave the beans to soak in the water for an hour.
- Once they’ve soaked for an hour, rinse and pour them into a saucepan, cover with water (to a level at least four fingers over the beans) at room temperature.
- Add the onion, carrot, celery, most of the fennel and a level teaspoon of salt.
- Bring to the boil and then simmer for approximately 45 minutes, until the water is almost completely absorbed.
- Remove the celery, carrot and onion, and stir energetically with a spoon until the soup becomes creamy and smooth.
- Fry a few finely chopped fennel fronds in some olive oil and add to the creamy soup. Let it sit for about 10 minutes with the lid on.
- Serve in bowls, adding a little fennel to garnish and freshly ground pepper to taste.
What’s your favourite hearty soup? We’d love to hear about it in the comments below.