Fava Beans With Leeks Creamy Soup Recipe
While this Fava Bean with Leeks Creamy Soup is ideal for spring, it can be enjoyed year-round. It’s light enough for warmer weather but can also be a cozy option during cooler months.
Fava beans are packed with protein, fiber, and essential nutrients, making this soup delicious and healthy. It’s a great way to enjoy a nutrient-dense meal without sacrificing flavor.
This Fava Bean Soup offers the best of both worlds. The comforting creaminess of a classic soup and the health benefits of fresh, wholesome ingredients are a perfect match. It’s a guilt-free indulgence that you can feel good about eating. It is light, creamy and refreshing.
Why you will love this recipe
Comforting and creamy texture – the soup’s velvety, smooth texture is very comforting and satisfying.
Balanced flavor – the mild sweetness of leeks and the buttery, nutty flavor of fava beans create a beautifully balanced taste.
Nutritious – fava beans are packed with protein, fiber, and essential nutrients, making this soup delicious and healthy. It’s a great way to enjoy a nutrient-dense meal without sacrificing flavor.
Versatile – enjoy this soup as a light lunch or serve it as a starter at dinner,
Ingredients, Variations and Substitutions
Fava Beans – also known as broad beans, fresh favas have a mild, buttery flavor and a tender texture. If fresh beans are unavailable, you can use frozen or canned fava beans. Alternatively, you can use edamame or lima beans.
Vegetable stock or chicken broth – serves as the liquid base, adding flavor and richness. Use low-sodium broth to control the saltiness of the soup. Water with bouillon cubes, homemade chicken stock, or bone broth can also be used.
Leeks – add a mild, sweet onion flavor to the soup. Be sure to clean leeks thoroughly to remove any dirt trapped between the layers. For the best flavor, use the white and pale green parts of the leeks. Instead of leeks, you can use yellow onions, shallots, or green onions.
Garlic cloves – provide a pungent, savory depth to the soup. Adjust the amount based on your preference for garlic intensity. For a milder flavor, you can also use garlic powder (1/4 teaspoon per clove) or shallots.
Dill Oil – adds a fresh, herbaceous flavor with a slight tang. You can make it by blending fresh dill with olive oil or purchasing it pre-made. Alternatively, you can use extra virgin olive oil.
Potatoes – add creaminess and help thicken the soup naturally. Starchy potatoes like russets are best for thickening. For a lower-carb option, use sweet potato, parsnip, or cauliflower.
Bay Leaves – add a subtle, aromatic depth to the soup. Remove the bay leaf before blending to avoid any bitter taste. Dried thyme or rosemary can provide a similar earthy flavor.
Fresh Thyme Sprigs – add an earthy, slightly minty flavor that complements the other herbs. Fresh thyme is preferable, but dried thyme can be used. Dried thyme (1/3 the amount of fresh) or fresh oregano.
Ground Cumin – adds a warm, earthy flavor with a hint of spice. However, cumin can easily overpower, so use sparingly. Ground coriander, smoked paprika, or a pinch of curry powder can be a great alternative.
Ground Coriander – a subtle, citrusy, and slightly sweet flavor that complements the other spices without overpowering. You can also use ground cumin, caraway seeds, or fennel seeds.
Salt and Black Pepper – essential for seasoning the soup and enhancing all the flavors. Season gradually and taste as you go. Use sea salt or white pepper for a milder heat.
Lemon Juice – adds brightness and a touch of acidity to balance the richness. Add it just before serving to preserve the fresh flavor. You can also use lime juice, white wine vinegar, or apple cider vinegar.
Heavy whipping cream – creates richness, creaminess, and a velvety texture. Stir it at the end of cooking to avoid curdling. Coconut milk, half-and-half, or a dairy-free cream are great alternatives.
Fresh Dill or Chives – fresh, herbal finish to the soup. Garnish just before serving for the best flavor. Fresh parsley, basil, or a sprinkle of green onions.
Equipment you will need
- Large Pot or Dutch Oven
- Hand blender or Immersion blender
- Sharp Knife
- Cutting Board
- Peeler
- Measuring Cups and Spoons
- Ladle
- Wooden Spoon or Spatula
- Strainer or Colander
- Bowls
Top Tips
Blanch and peel fava beans – to remove the tough outer skin of the fava beans, blanch them in boiling water for 1-2 minutes, then quickly transfer them to an ice bath. This stops the cooking process and makes peeling easier. Peeling is crucial for achieving a smooth, creamy soup.
Clean leeks thoroughly – leeks can trap dirt and grit between their layers. Slice them lengthwise and rinse under cold water, separating the layers to ensure they’re clean. You can also place them in a bowl filled with cold water. This will help to release any dirt trapped in the layers.
Sauté vegetables for enhanced flavor – to deepen the flavor, sauté the leeks and garlic in the pot before adding the broth.
Simmer the soup slowly – to allow the flavors to meld and the potato to cook thoroughly, helping to thicken the soup naturally.
Puree carefully for a smooth texture – if using a blender, let the soup cool slightly before blending in batches to avoid splattering. If using an immersion blender, blend the soup directly in the pot until smooth. For an ultra-creamy texture, strain the soup after blending.
Add cream at the end – stir in the heavy whipping cream at the end of cooking, just before serving. This prevents the cream from curdling and ensures it blends smoothly into the soup.
Season gradually – season the soup with salt, pepper, and spices gradually, tasting as you go.
Finish with fresh herbs and lemon juice – for a burst of freshness, garnish the soup with chopped dill or chives and a squeeze of lemon juice right before serving.
Step-by-step instructions
- Bring a medium pot of salted water to a boil over medium-high heat. Add the shelled fava beans to the hot water and blanch for 1- 2 minutes. Immediately transfer them to ice water to stop the cooking process. Once cooled, peel off the tough outer skins.
- Heat one tablespoon of dill oil over medium heat in a large saucepan or pot.
- Add the sliced leeks and minced garlic to the pot. Sauté for 5-7 minutes, stirring occasionally, until the leeks are soft and translucent but not browned.
- Wash, peel, and dice the potatoes into small squares to ensure even cooking.
- Add the remaining ingredients: diced potato, fresh favas, ground cumin, coriander, bay leaf, and fresh thyme sprigs to the pot. Stir to coat the vegetables in the spices.
- Add the vegetable or chicken broth to the pot, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes or until the potato is tender.
- Take out the bay leaf and any thyme sprigs before blending.
- Use an immersion blender or food processor to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth. Return the blended soup to the pot.
- Pour in the heavy whipping cream and stir until fully incorporated. Heat the soup gently over low heat, but do not let it boil.
- Taste the soup and season with salt, pepper, and a squeeze of lemon juice.
- Ladle the soup into bowls.
- For extra richness, drizzle with olive oil or dill oil and garnish with crispy prosciutto, fresh herbs, or lemon zest.
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How to best enjoy Fava Bean Soup
- Pair it with pieces of bread, like crusty sourdough bread, for a delicious dipping experience
- Serve with a light side salad to balance the richness of the creamy soup
- Top with a poached egg – next-level experience, especially after the yolk breaks
- Pair with a light white wine to complement the soup’s flavors without overpowering them.
Storage instructions, reheating
Refrigeration:
- Allow the soup to cool to room temperature before storing. This helps prevent condensation inside the storage container, which can affect the soup’s texture.
- Transfer the cooled soup to an airtight container.
- Store the soup in the refrigerator for up to 3-4 days.
- If you’ve added cream to the soup, it may thicken upon refrigeration. This is normal and can be adjusted when reheating.
Freezing:
- The soup can be frozen for up to 2-3 months.
- If you know you’ll be freezing the soup, consider adding the cream when reheating to avoid any separation or texture changes during freezing.
Reheating Instructions:
Thawing (if Frozen):
- For best results, thaw the soup in the refrigerator overnight.
- If you’re in a hurry, you can use the defrost setting on your microwave or place the container in a bowl of cold water to speed up the thawing process.
Stovetop Reheating:
- Pour the soup into a pot and heat over medium-low heat, stirring occasionally.
- If the soup has thickened, you can add a splash of broth, water, or cream to thin it to your desired consistency.
- Microwave Reheating:
- Transfer a portion of the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or plate to prevent splatters.
- Heat on medium power in 1-minute intervals, stirring in between, until the soup is heated.
- Be cautious when reheating in the microwave, as the soup can heat unevenly. Stirring ensures even heating.
Adding Cream (if omitted before freezing):
If the soup was frozen without the cream, add it during the reheating process on the stovetop. Stir well to incorporate the cream and heat until just warmed through.
Avoid boiling the soup after adding the cream, as this can cause it to separate.
Fava Bean with Leeks Creamy Soup
Equipment
- large pot or Dutch oven
- hand blender or immersion belnder
- chef's knife
- cutting board
- vegetable peeler
- measuring cups and spoons
- ladle, spatula
- strainer or colander
- various bowls
Ingredients
- 2 cups fresh fava beans shelled
- 2 large leeks white and light green parts only, sliced
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 2 tablespoons dill oil
- 1 potato peeled and diced
- 1 bay leaf
- Fresh thyme sprigs
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Lemon juice optional
- 1/2 cup heavy whipping cream
- Fresh dill or chives optional, for garnish
Instructions
- Bring a medium pot of salted water to a boil over medium-high heat. Add the shelled fava beans to the hot water and blanch for 1- 2 minutes. Immediately transfer them to ice water to stop the cooking process. Once cooled, peel off the tough outer skins.
- Heat one tablespoon of dill oil over medium heat in a large saucepan or pot.
- Add the sliced leeks and minced garlic to the pot. Sauté for 5-7 minutes, stirring occasionally, until the leeks are soft and translucent but not browned..
- Wash, peel, and dice the potatoes into small squares to ensure even cooking.
- Add the remaining ingredients: diced potato, fresh favas, ground cumin, coriander, bay leaf, and fresh thyme sprigs to the pot. Stir to coat the vegetables in the spices.
- Add the vegetable or chicken broth to the pot, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes or until the potato is tender.
- Take out the bay leaf and any thyme sprigs before blending.
- Use an immersion blender or food processor to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth. Return the blended soup to the pot.
- Pour in the heavy whipping cream and stir until fully incorporated. Heat the soup gently over low heat, but do not let it boil.
- Taste the soup and season with salt, pepper, and a squeeze of lemon juice.
- Ladle the soup into bowls.
- For extra richness, drizzle with olive oil or dill oil and garnish with crispy prosciutto, fresh herbs, or lemon zest.
Notes
Nutrition
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Conclusion
You’ll definitely want to make this soup again next time you’re craving something comforting and nutritious
This Fava Bean and Leek Creamy Soup perfectly blends fresh, seasonal ingredients and comforting flavors. With its velvety texture and subtle hints of cumin, coriander, and thyme, this soup offers a deliciously satisfying meal that’s easy to make and sure to impress.
Whether served as a starter or a main course, this soup is a wonderful way to showcase the vibrant flavors of spring and summer. Plus, it’s versatile enough to be enjoyed alone or paired with crusty bread or a light salad.
FAQ
Can I use frozen fava beans instead of fresh ones?
Yes, you can use frozen fava beans if fresh ones are unavailable. Just make sure to thaw them before adding them to the soup. Frozen beans may not need to be blanched or peeled.
Can I substitute cannellini beans for fava beans in this soup?
Yes, cannellini beans can be used instead of fava beans. They have a creamier texture and a slightly different flavor, but they will work well in this recipe.
How can I make this soup vegan?
To make the soup vegan, substitute the heavy whipping cream with a non-dairy alternative like coconut cream or almond milk. To keep it plant-based, use vegetable broth.
Can I prepare the soup in advance?
Yes. This soup can be made ahead of time and stored for up to 3-4 days, tasting even better the next day as the flavors meld together.
What can I use instead of leeks?
If leeks are unavailable, you can substitute them with onions or shallots. Though the soup may have a slightly different taste, they will provide a similar flavor base.
Can I add other vegetables to the soup?
Absolutely! For added nutrition and flavor, you can add other vegetables like spinach, kale, or carrots. Just make sure to adjust the cooking time as needed.
Can I use creme fraiche instead of heavy whipping cream?
Yes, crème fraîche can be used as a substitute for heavy whipping cream. It will add a tangy flavor and a slightly thicker texture to the soup.
What are some good garnishes for this soup?
Fresh dill, chives, a drizzle of dill oil, or a sprinkle of crispy prosciutto or croutons make excellent garnishes. They add both flavor and texture to the soup.
How do I make the soup thicker or thinner?
To thicken the soup, let it simmer longer to reduce the liquid or add a bit more potato. To thin it out, add extra broth or water until you reach your desired consistency.
