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  • Catia Pacheco Castro

Creamy Carrot Tomato and Fava Bean Soup

Hello friends, I hope you are all safe and snug at home these days. I think we are all a bit tired of the depressing Covid 19 news. I always "work" from home and have been a stay at home mom for many years, so staying home isn't a drastic shock. My husband on the other hand is getting to finish all his DIY projects he hasn't had time to finish. He can't tell me, "I will do it when I have time", anymore...lol.

I miss the gym. I find myself having to stay away from the fridge! Carlos and I do get out for our walks with Harley a few times a day, but exercise wise, it isn't enough.

Cooking is my calm ...these days I actually made fresh pasta, something I haven't done in years, and lots of baking...again, not something I love, but thought it would keep the girls entertained.

I will post my fantastic easy, no knead, Portuguese artisan chourico bread on the blog soon.

Yesterday we enjoyed this fantastic soup. For those of us cutting carbs for that summer body...well it looks like this year that body won't be needed, lol.

Either way, this low carb, no potato soup is a favourite here at Casa Castro.

I hope you enjoy it as much as we do.

Stay safe everyone.

xoxo



Creamy Carrot Tomato and Fava Bean Soup

Serves 6-8

40 minutes


500 g. Carrots, peeled and chopped into small chunks

200 g. Onion, about 1 large, peeled and chopped

400 g. Fava beans, blanched and shelled

400 g. (1 can) Italian Whole Peeled Plum Tomatoes

950 ml. Chicken or vegetable stock

1/2 tsp. Thyme, dried or fresh

1/2 tsp. Ground ginger

1 tsp. Granulated sugar

1 Garlic clove, peeled and left whole


*Optional: 2 handfuls of fresh baby spinach , about 150 g. divided

*1 Small chunk of bacon or prosciutto


To finish and serve:

Salt and freshly ground black pepper to taste

Extra virgin olive oil to drizzle


For the blanched fava beans:

Bring a pot of salted water to the boil. Add fava beans and cook for 3-4 minutes. Drain into a colander and rinse under cold water. Once cool enough to handle, remove outer skin, revealing bright green fava bean. Set fava beans aside and discard skins.


For the soup:

In a large pot, add all ingredients except fava beans and half of spinach if using.

Bring to a boil and then reduce heat and cover. Simmer for 30 minutes.

After 30 minutes, puree soup using a handheld/stick blender. If you only have a a countertop type blender or bullet, let soup cool to room temperature before pureeing.

Taste and adjust salt to taste.

Add fava beans and spinach, simmer for a few minutes more to warm through.

Serve with a drizzle of extra virgin olive oil and freshly cracked black pepper.




Take only half of the spinach and add it to soup. Save rest to wilt at end.




Spinach... just a little bit :)


Prosciutto...not essential, but sooo delicious




Puree until smooth and creamy













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Crawley,West Sussex UK

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