bohemianwanderer – Broad bean pods are often discarded, but they hold wonderful flavor and nutrition. They capture the essence of broad beans without using the beans themselves. This soup transforms these pods into a vibrant, refreshing dish perfect for summer. It is quick to prepare, making it ideal for busy cooks. The pods provide a unique green flavor and add fiber to your meal. You can also mince the pods for use in stews, risottos, or sauces, adding depth and nutrients without waste.
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This recipe skips traditional sautéing to save time and preserve the fresh color and flavor. It combines broad bean pods, white beans, and fresh herbs for a balanced, nourishing soup. Yoghurt and extra-virgin olive oil enrich the texture and flavor, creating a smooth, creamy finish. The recipe is simple but offers complexity in taste. It’s also flexible: you can use different herbs or dairy alternatives to suit your preferences.
The soup cooks in about 10 to 12 minutes, perfect for fast, wholesome meals. It serves two generously and maximizes ingredients by saving the beans for other uses. This approach supports sustainable cooking by reducing food waste and making the most of all parts of the broad bean.
Step-by-Step Recipe and Serving Suggestions
Start by preparing the broad bean pods. Snap off the tops and peel away the stringy fibers along the edges. Chop the pods into 5mm pieces to help blend the fibrous texture smoothly later. Place the chopped pods into a saucepan with a peeled, roughly sliced white onion, unpeeled garlic cloves, and a can of white beans with their liquid. Add enough boiling water to almost cover the vegetables.
Bring the mixture to a boil, then reduce heat and simmer for eight minutes. This softens the pods and infuses the broth with their flavor. Next, add roughly chopped fresh herbs like mint, coriander, or parsley, including their stalks for extra taste. Stir in the juice of half a lemon and grated zest if available. Add 150g of yoghurt, soft goat’s cheese, or your preferred dairy or plant-based alternative. Allow the soup to cool slightly before blending. Pour the mixture into a high-speed blender and blend until smooth. If the soup’s texture feels coarse, strain it through a fine sieve for a silkier consistency. Return the soup to the pan and gently reheat without boiling.
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Taste and adjust seasoning if needed. Serve the soup hot, garnished with a swirl of yoghurt or cheese, a drizzle of extra-virgin olive oil, and fresh chopped herbs. This refreshing soup combines vibrant green flavors with creamy textures, offering a nourishing, sustainable dish that elevates an overlooked ingredient. By using broad bean pods, this recipe supports reducing kitchen waste and encourages creative cooking with whole foods. Enjoy this quick, delicious soup as a light lunch or starter on warm days.
