Fava Bean Soup

Instructions

1. Bring a large pot of lightly salted water to a boil. Add the fava beans and blanch for 2-3 minutes if they are fresh, or about 5 minutes if they are frozen. Use a slotted spoon to transfer them to a bowl of ice water to stop the cooking process. Tip: Blanching makes peeling the beans easier.
2. Once the fava beans are cool, peel off the outer skins and set aside. This may take some time, so put on some music or a podcast to enjoy as you work.
3. In the same pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes. Be careful not to let the garlic burn as it can turn bitter.
4. Add the carrot and celery to the pot and cook for an additional 5 minutes, stirring occasionally until the vegetables start to soften.
5. Pour in the vegetable broth and bring the mixture to a gentle boil. Add the peeled fava beans, cumin, and coriander. Lower the heat and let the soup simmer for 20 minutes. Tip: Simmering allows all the flavors to meld together nicely.
6. Remove the pot from heat. Using a blender or immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, you can partially blend the soup. Always hold the blender lid with a kitchen towel to avoid hot splashes.
7. Return the blended soup to the pot and reheat gently if needed. Stir in the lemon juice, then taste and adjust seasoning with salt and pepper.
8. Serve the soup hot, garnished with fresh parsley. Tip: A drizzle of olive oil or a sprinkle of grated parmesan cheese on top can enhance the flavor.