Fava bean soup might not be the first thing that comes to mind when you think of comfort food, but trust me, it's about to become your new favorite comfort dish. Creamy, hearty, and packed with nutrients, this soup is like a warm hug. And the best part? It's so easy to make, you'll wonder why you haven't tried it sooner.
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Today, I'm excited to share a recipe with you that's become a staple in my kitchen: a creamy fava bean soup that's as delicious as it is nutritious. This hearty soup combines the earthy goodness of fava beans with the sweetness of carrots and sweet potatoes, all balanced by the subtle flavor of celery.
What I love most about this soup is how it manages to be rich and satisfying while still feeling light and healthy. Plus, it's incredibly easy to whip up, making it perfect for those busy weeknights when you want something comforting but don't have hours to spend in the kitchen.
Serve creamy fava bean soup with a side of semolina bread or Turkish flatbread for the perfect lunch or light dinner.
👨🍳How To Make Fava Bean Soup
Step 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
Step 2
Stir in the smoked paprika, ground cinnamon, and cayenne pepper. Cook for another 1-2 minutes until the spices are fragrant.
Step 3
- Add the rinsed split fava beans and diced potato or sweet potato to the pot and stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 25-35 minutes, or until the beans and potatoes are tender. Stir occasionally to prevent sticking.
Step 4
- Use an immersion blender to puree the soup until it is smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious with the hot liquid.
- Stir in the coconut milk and season with salt and pepper to taste. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
❄️Storage Instructions
Refrigerator
Let the soup to cool to room temperature before storing. Pour the cooled soup into airtight containers. The soup will stay fresh in the fridge for 4-5 days.
Freezer
As with fridge storage, allow the soup to cool to room temperature before transferring to freezer-safe containers. Place the containers or bags in the freezer. Fava bean soup should stay fresh in the fridge for up to 3 months.
To thaw, transfer the container or bag from the freezer to the fridge and let it thaw overnight. Once thawed, reheat the soup on the stove over medium heat, stirring occasionally until warmed through. If in a hurry, you can also defrost and reheat in the microwave.
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📖 Recipe
Fava Bean Soup
Ingredients
- 2 cups split fava beans rinsed
- 1 large onion chopped
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 medium potato or sweet potato peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
- Stir in the smoked paprika, ground cinnamon, and cayenne pepper. Cook for another 1-2 minutes until the spices are fragrant.
- Add the rinsed split fava beans and diced potato or sweet potato to the pot and stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 25-35 minutes, or until the beans and potatoes are tender. Stir occasionally to prevent sticking.
- Use an immersion blender to puree the soup until it is smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious with the hot liquid.
- Stir in the coconut milk and season with salt and pepper to taste. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
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