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.
Our guide on how to prepare and cook broad beans will make this recipe even easier!
- 1tbsp olive oil
- 2 onions, chopped
- 3tsp ground cumin
- 1.5 litre vegetable stock
- 500g broad beans, frozen or fresh
- Salt and pepper
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.
Top tip for making Broad bean and cumin soup
Broad beans can also be known as fava beans, so look out for this name in the supermarkets, especially in tins.