During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty.

Only my daughter ate all of her dish, but she asked me not to blend the broad beans next time. The only shortcoming of this simple soup is that you have to peel the cooked broad beans. This time I was able to count on my daughter's help. It was very nice of her, but I don't know how many she ate and how many she put into the bowl. My daughter loves broad beans very much, and if I don't put a portion by for her, she can eat everything regardless of the fact that the rest of family doesn't get even one bean.

Ingredients (for 5 people)
1 kg of broad beans
half an onion
1 clove of garlic
1 tablespoon of butter
4 sprigs of thyme
1 tablespoon of caraway seeds
vegetable stock
5 teaspoons of thick natural yoghurt
2 teaspoons of nigella
2 tablespoons of sunflowers seeds
salt and pepper

Cook the broad beans in salty water with the caraway seeds, drain and peel them. Try not to eat everything. Chop the onion and garlic and fry them in butter. Put the peeled broad beans, onion, garlic and sprigs of thyme into a saucepan. Pour in the vegetable stock to cover the vegetables and boil for 10 minutes. Take out the thyme and blend the soup to make a smooth cream. Add vegetable stock until you have the right consistence. Roast the sunflower seeds in a dry pan. Serve the soup with thick natural yoghurt, nigella and sunflower seeds.

Enjoy your meal!

Try also:
Cream of beetroot soup
Bilberry soup
Strong and warming – pepper-tomato soup