Rachel’s Moroccan Fava Bean Soup
Makes about 12 servings.
3 Tbsp extra virgin olive oil
2 large leeks, white and pale green parts only, cleaned and sliced
1 large onion, chopped
2 large carrots, peeled and diced
4 stalks celery, chopped
2 medium turnips, peeled and diced
2 large potatoes, peeled and diced
2 cups frozen double-peeled fava beans
2 quarts water or vegetable stock
Salt and white pepper, to taste
1 tsp turmeric
1/2 cup fresh cilantro, minced
Heat oil over medium heat in a heavy soup pot. Add the leeks, onion, carrots and celery and sauté until tender, about 5 minutes. Add the turnips, potatoes, 1 1/2 cups fava beans and water, then bring to a slow boil.
Cover the pot, reduce heat and simmer for 30 minutes until vegetables are fork tender.
Purée soup with a hand masher or an immersion blender.
Add the salt and pepper, turmeric, chopped cilantro and remaining fava beans.
Simmer over low heat for another 30 minutes, stirring often.
Garnish with more cilantro and a drizzle of olive oil.
