Bissara-Style Broad Bean and Cumin Soup with Paprika Oil
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Ingredients
- 600 g frozen broad beans
- 3 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 1 lemon, juiced
- 500 ml vegetable stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 234 kcal
- Protein
- 12.9 g
- Carbohydrate
- 14.8 g
- of which sugars
- 3.2 g
- Fat
- 11.5 g
- of which saturates
- 1.6 g
- Fibre
- 9.6 g
- Salt
- 1.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the frozen broad beans, garlic, 1 teaspoon of the ground cumin and the vegetable stock in a saucepan.
- 2
Bring to a simmer and cook for 10-12 minutes, until the beans are completely tender.
- 3
Blend with a stick blender until smooth, then stir in the lemon juice and half the olive oil.
- 4
Mix the remaining olive oil with the paprika and the remaining cumin.
- 5
Ladle the soup into bowls and drizzle with the paprika oil to serve.
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