Fava bean soup


A Moroccan-inspired soup perfect in the winter nights.

For 4 – 5 servings:

2 cups dry fava beans
1 carrot
1 beet
1 celery stalk
 1 leek, white part only 
1 small potato
Plenty of cilantro
1 bay leaf
½ teaspoon turmeric
1 tablespoon extra-virgin olive oil
Salt and pepper


Soak the fava beans over night.
The next day, drain and rinse the  beans, keep aside.
Cut the vegetables all to the same size.
Pour  beans, vegetables, a couple of spring of parsley, some cilantro and a bay leaf into a capacious pan.
Add water to fill the  vegetables.
Cover with a lid and cook over low flame until vegetables are very soft.
Remove the bay leaf, coriander and parsley.
Blend everything to the desired creaminess (add more water, if necessary).
Pour back into the pan.
Add turmeric, salt, pepper and a spoon of chopped cilantro.
Bring to boil, then decrease the fire and simmer for about ten minutes.
Serve with a sprinkle of oil and a few cilantro leaves.