Guest guest Posted August 7, 2009 Report Share Posted August 7, 2009 Broad (Fava) Bean & Silverbeet Soup 1 1/2 cups frozen broad (fava) beans 3 teaspoons olive oil 2 garlic cloves, crushed 2 medium carrots, peeled, chopped 1.25 litres/quarts vegetable stock 400 g (14 oz) can brown lentils, drained, rinsed 300 g (10 1/2 oz) silverbeet, stalks removed, leaves shredded salt and pepper, to taste olive oil, to serve crusty GF bread, to serve 1. Place beans in a bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water. Drain. Peel and discard skins. 2. Heat oil in a large saucepan over medium-low heat. Add garlic and carrot. Cook, stirring, for 2 minutes or until fragrant. 3. Add stock and lentils. Stir to combine. Bring to the boil, stirring occasionally. Reduce heat to medium. Simmer, covered, for 10 minutes or until carrot is tender. 4. Add broad (fava) beans and silverbeet. Simmer for 2 minutes or until silverbeet has wilted. 5. Season with salt and pepper. Ladle soup into bowls. Drizzle with oil. Serve with bread. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2009 Report Share Posted August 7, 2009 Silverbeet = chard. Pam On Thu, Aug 6, 2009 at 11:36 PM, Kim<bearhouse5 wrote: > > > Broad (Fava) Bean & Silverbeet Soup > > 1 1/2 cups frozen broad (fava) beans > 3 teaspoons olive oil > 2 garlic cloves, crushed > 2 medium carrots, peeled, chopped > 1.25 litres/quarts vegetable stock > 400 g (14 oz) can brown lentils, drained, rinsed > 300 g (10 1/2 oz) silverbeet, stalks removed, leaves shredded > salt and pepper, to taste > olive oil, to serve > crusty GF bread, to serve > > 1. Place beans in a bowl. Cover with boiling water. Stand for 2 minutes. > Drain. Refresh under cold water. Drain. Peel and discard skins. > > 2. Heat oil in a large saucepan over medium-low heat. Add garlic and > carrot. Cook, stirring, for 2 minutes or until fragrant. > > 3. Add stock and lentils. Stir to combine. Bring to the boil, stirring > occasionally. Reduce heat to medium. Simmer, covered, for 10 minutes or > until carrot is tender. > > 4. Add broad (fava) beans and silverbeet. Simmer for 2 minutes or until > silverbeet has wilted. > > 5. Season with salt and pepper. Ladle soup into bowls. Drizzle with oil. > Serve with bread. > > Serves 4. > > Quote Link to comment Share on other sites More sharing options...
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