Ingredients for Fava Bean Soup
- Dried Fava Beans
- 2 tablespoons olive oil
- Garlic Cloves
- Fresh Thyme
- Bay Leaves
- Yellow Onion
- Water
- 1/2 teaspoon salt
- Lemon, Juice Of
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How to Make Fava Bean Soup
- Sauté 1 large onion, chopped, in 2 tablespoons olive oil until softened (about 5 minutes).
- Add 1 cup hulled fava beans, 4 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to your pressure cooker.
- Secure the lid and cook on high pressure for 15 minutes, then allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Carefully open the pressure cooker and use an immersion blender to puree the soup until completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Adjust the consistency with additional vegetable broth to reach your desired thickness.
- Stir in the juice of 1/2 lemon and taste, adding more salt and pepper to taste.
- Garnish with a drizzle of olive oil, fresh herbs (such as parsley or mint), and a sprinkle of flaky sea salt, if desired. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
31g
Fat
5g
Carbs
18g
