Fava bean and garlic soup

Fava bean and garlic soup

This wholesome spring soup uses fava beans and leeks from Gibside Community Farm, Burnopfield. Avoid liquidising Jola’s recipe so you don’t loose the colour and texture.


  • 1tbsp olive oil
  •  120g fava beans (soaked in water for at least 1 hr to save on cooking time)
  • 1 onion chopped into small squares
  • 4 cloves garlic chopped or pressed
  • 4 potatoes cut to sugar cube size
  • 3 carrots, sliced
  • 1 green leek, sliced
  • 1 tbsp dried sweet marjoram 
  • 500ml  hot water
  • Hard boiled egg (to have a softish centre as illustrated – boil the egg for 6-7 minutes and then cool rapidly in large bowl of cold water)
  • Handful of wild garlic, washed and chopped


  • Gently fry the onions and garlic in the oil until softened
  • Add the water, fava beans, carrot and potato and cook for 4-5 minutes or until beans are cooked
  • Add green leek just before soup is finished, cook for another 1 minute
  • Add dried sweet marjoram
  • Leave to stand for 5 minutes then serve up and add the boiled egg 
  • Garnish with wild garlic and serve with sourdough bread.  Garlic sausage can be added if wanted .

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