Name: Moroccan broad bean soup
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 570 g (1 lb 4½ oz/3 cups) dried broad beans, soaked overnight, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 large brown onion, chopped; chopped coriander (cilantro), paprika and extra virgin olive oil, to serve; 4 garlic cloves, crushed or finely chopped; 1 teaspoon ground coriander; ½ teaspoon sweet paprika; 500 ml (17 fl oz/2 cups) good-quality vegetable stock; 1 large potato, peeled, cut into large pieces; finely grated zest and juice of 1 lemon

Preparation info

Serves
6

Difficulty
Easy
Ready in
4 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

With this beautifully thick and creamy bean soup, vegans need not miss out on the simple pleasures of a comforting bowl of soup on a cold winter’s night.

Ingredients

570 g (1 lb 4½ oz/3 cups) dried broad beans

Method

Remove the skins from the soaked broad beans.

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and spices and cook for 3–5 minutes until the onion has softened slightly. Add the beans and 1 litre (35

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Ingredients

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