Moroccan · Soup
Rif Fresh Fava & Mint Soup
A vivid green spring soup from the Rif mountains, made from fresh young fava beans simmered with garlic and cumin, then blended smooth and freshened with mint and lemon. Lighter and greener than the dried-bean bessara, it captures the fleeting broad-bean season in a single bright bowl.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 500 g shelled fresh fava beans
- 1 onion, chopped
- 4 garlic cloves, crushed
- 1 tsp cumin
- 4 tbsp olive oil
- 1 litre vegetable stock
- 1 small bunch mint, chopped
- Juice of 1 lemon
- Paprika, to finish
- Salt and pepper
Method
- 1
Start
Soften the onion and garlic in olive oil, then stir in the cumin.
- 2
Simmer
Add the fava beans and stock, season, and simmer 15 minutes until the beans are soft.
- 3
Blend
Blend the soup smooth, adding a little water if it's too thick.
- 4
Freshen
Stir in most of the mint and the lemon juice.
- 5
Adjust
Taste and balance salt and acidity.
- 6
Serve
Serve with a swirl of olive oil, a dusting of paprika and the rest of the mint.
Chef's tips
- For the smoothest, greenest soup, slip the skins off the favas after a quick blanch.
- Add mint and lemon at the end so they stay fresh and bright.
- Frozen broad beans work well out of season.
Frequently asked questions
How is this different from bessara?
Bessara is a thick purée of dried, skinned favas eaten in winter. This uses fresh green favas for a lighter, brighter, more herbaceous soup — a spring dish.
Should I skin the beans?
For a silky, vivid soup, yes — the grey skins dull the colour and add grittiness. It's fiddly but worth it.