Creamy Broad Bean & Mint Soup
A velvety, vibrant green soup that's incredibly easy to make and gentle on the stomach. This recipe transforms simple broad beans and fresh mint into a sophisticated and comforting dish.
For 4 servings
Finely chop the yellow onion and mince the garlic cloves. If using fresh broad beans, ensure they are podded. If using frozen, there's no need to thaw them first.
Heat the extra virgin olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
Add the minced garlic to the pan and cook for another 1 minute until fragrant, being careful not to burn it.
Stir in the podded broad beans and vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the broad beans are very tender. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Remove the saucepan from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (exercise caution when blending hot liquids).
Return the blended soup to the stove over low heat. Stir in the fresh mint leaves, heavy cream (or plant-based cream), and fresh lemon juice. Heat through gently for 2-3 minutes, ensuring it doesn't boil after adding the cream.
Taste the soup and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, add a splash more vegetable stock or water to reach your desired consistency.
Ladle the hot soup into bowls. Garnish with a few extra mint leaves, a drizzle of olive oil, or a sprinkle of croutons if desired, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For an exceptionally smooth soup, you can double-pod the broad beans. This involves blanching them briefly, then peeling off the outer skin of each bean. This step is optional but yields a silkier texture.
- 2To make this soup vegan, ensure you use a plant-based cream (such as oat, soy, or cashew cream) and vegetable stock. The flavor will remain delicious.
- 3This soup freezes beautifully. Allow it to cool completely, then transfer to airtight containers or freezer-safe bags. Thaw overnight in the refrigerator and gently reheat on the stove, adding a splash of stock or water if needed.
- 4Don't overcook the garlic in step 3; it can become bitter. Just a minute until fragrant is perfect.
Adapt it for your goals.
Herbal Twist
Replace half of the mint with fresh parsley or basil for a different aromatic profile. A touch of dill can also be surprisingly delicious.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes along with the garlic for a subtle warmth, or a small deseeded green chili for a more pronounced heat.
Protein BoostProtein Boost
Stir in a handful of cooked white beans (like cannellini) or chickpeas during the last few minutes of simmering for added texture and protein.
Why this is on our healthy list.
Rich in Fiber
Broad beans are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Packed with Nutrients
This soup provides a good dose of vitamins and minerals, including Folate (B9), Manganese, Copper, and various B vitamins, essential for energy production and overall well-being.
Heart-Healthy
The ingredients like broad beans and olive oil contribute to heart health by helping to lower cholesterol and providing beneficial antioxidants and monounsaturated fats.
Frequently asked questions
Yes, absolutely! Frozen broad beans work perfectly and do not need to be thawed before adding them to the pot. They cook just as well as fresh ones for soup.
