recipe by Hannes and Lila, added October 2021
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total: 45 minutes
This refreshing soup is not just a great way to cook your broad beans, but also an energizing and hydrating summer meal! Light, easy and sustaining.
This is the dish you need to give you a feel-good boost when the days are long and hot.
A good flavour combination of seasonal vegetables, fresh herbs and ginger, brought together in a light and nutritious soup to sustain you when you don’t have overly much time to cook or be creative.
Also delicious served cool
600 g shelled broad beans
2 cloves of garlic, finely chopped
Thumb of ginger, finely chopped
¼ cup of quinoa
1 ½ liters of water or vegetable stock
1 carrot, cut in small blocks
1 stick of celery, chopped
Salt and chilli to taste
2-3 radishes (daikon or whatever radish is in season), thin shavings
3 spring onions, chopped
Coriander/Parsley/Thyme to taste
1. Dry roast the quinoa for 3-5 minutes in the pot you are going to use for cooking the soup. Add 1 ½ liters of water/vegetable stock and allow to simmer while continuing the rest of the preparation.
2. Pan-fry the shelled broad beans on a low heat. Turn once when the beans have gotten enough color on one side.
Since the beans are still young and fresh, there is no need to shell them twice – the outer skin of the beans are really tasty when fried.
3. When almost fully cooked, the beans will soften and become squashable. Now add the finely chopped ginger and garlic and fry for 2 minutes to lightly sear.
Make sure that your beans are cooked before removing from the heat, as the idea is not to boil them further in the soup liquid when adding later but that they are added at the end to absorb your flavourful soup mix.
Add the chopped carrots, celery and ginger (if using) to the soup pot. Cook until vegetables and quinoa is to your liking. We prefer ours crunchy, so we cook the quinoa for 10 minutes and the vegetables for another 10.
Add salt to taste
Once done, add the broad beans, garlic and ginger from the pan, as well as your finely chopped spring onions to the pot.
Dish into soup plates and add radish shavings and chopped herbs as garnish