Potato, Cucumber and Fava Bean Soup

Preparation info
  • Serves


    • Difficulty


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By Samantha Clark and Samuel Clark

Published 2001

  • About

This is one of our favourite soups, which is Lebanese in origin. Fava beans are dried, skinned broad beans that have a nutty flavour. This soup can be enjoyed at room temperature in summer or warm. If you cannot source fava beans, simply make a potato and cucumber soup, using 4–5 medium potatoes (about 900g).



Rinse the fava beans well and place in a large saucepan. Fill with 2 litres cold water and bring to a gentle simmer, skimming off any scum, and cook for 20 minutes or until tender. Drain and reserve 500ml of the liquid. Meanwhile, in a large saucepan, heat the oil. Add the onion and a pinch of salt, and cook for about 10 minutes, stirring occasionally, until the onion is sweet and golden. Now a