Moroccan Fresh Fava Bean Soup with Mint and Cumin
This Moroccan fresh fava bean soup with mint and cumin is a true tribute to my grandmother's cooking in Fez. The sweetness of the fava beans intertwines with the warmth of cumin and the freshness of mint to create a comforting bowl, perfect for chilly evenings. Wondering what the essential spices of Moroccan cuisine are? Cumin, coriander, and paprika are the winning trio here, not to mention a touch of mint that brings incomparable freshness. Simple, quick, and nourishing, this soup is ideal for a light dinner accompanied by Moroccan bread.
Ingredients
- Fresh fava beans, shelled500 g
- Onion1 large
- Garlic3 cloves
- Ground cumin1 tsp
- Ground coriander1/2 tsp
- Sweet paprika1/2 tsp
- Olive oil2 tbsp
- Vegetable broth1 liter
- Fresh mint1 bunch
- Lemon juice1/2 lemon
- Salt1 tsp
- Pepper1/2 tsp
- Toasted pine nuts (for garnish)2 tbsp
Instructions
- 1
Shell the fresh fava beans and set aside. Thinly slice the onion and mince the garlic.
- 2
In a pot, heat the olive oil and sauté the onion and garlic until translucent.
- 3
Add the cumin, coriander, paprika, salt, and pepper. Stir and let the spices bloom for 1 minute.
- 4
Add the fava beans and broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the beans are tender.
- 5
Add the chopped fresh mint and lemon juice. Remove from heat and blend the soup (or partially blend to keep some texture).
- 6
Serve hot, garnished with toasted pine nuts and a drizzle of olive oil if desired.
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