Broad Beans Chunky Soup

broadbeansoupLet Us Eat Soup!

 Cooking is an act of resistance. On a subconscious level, it says ‘you won’t feed me what I can’t digest’. It also means to take care of your loved ones especially in uncertain times. Love starts at home and it spreads whichever direction we can.

The hatred and intolerance in the atmosphere yesterday made me want to lovingly cook a heartwarming chunky soup for my family. I cooked like a good witch prepares a potion: using all the tricks I know to make a bit of magic. I felt a bit better afterwards.

So here I’m sharing the recipe in the hope to lift spirits up one spoonful at a time.

4-6 people

cooking time: simmer for 1 and 1/2 hour

  • 4 big carrots
  • 4 big potatoes 
  • 6 mushrooms
  • 2 big leeks
  • 2 big onions 
  • 300 gr. frozen broad beans
  • 5 garlic cloves
  • 500 ml passata
  • 2 cubes veggie stocks (Kallo garlic and herbs works well here)
  • 250 ml stock (veggie, beef, or chicken) 
  • 1 tsp smoked paprika
  • olive oil
  • Salt and Pepper

Dice the onions and the carrots and fry gently in olive oil for 10 minutes until the onions softened. Add mushrooms chopped roughly, and fry quickly. Set the mix aside in a bowl.

In olive oil, fry leeks chopped in fine rings, and chopped garlic for 5-10 minutes. Then add diced potatoes, and smoked paprika. Pour passata and stock if available (if not replace with water). Crumble the stock cubes in the mix. Stir in the onions/carrots/mushrooms and the frozen broad beans.

Add water if necessary.

Simmer for 1 hour to 1 and 1/2 or until carrots are cooked.





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