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Happy Tummy Leek & Bean Soup
Ingredients
  • 1 large leek finely chopped
  • 2 medium carrots finely chopped
  • 2 sticks celery finely chopped
  • 2 Tbs tomato paste
  • 1 Tbs Olive or Rapeseed oil
  • 3 cloves garlic finely chopped
  • 120 grams split Fava Beans
  • 1 tsp ground tumeric
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 piece konbu seaweed around 8cm square
  • 2 Bay leaves
  • 1 tsp Marigold Stock Boullion
  • Water to cover the mix
  • 1 pinch salt & pepper, to taste
Instructions
  1. In a large saucepan, sweat the leeks, carrot & celery in the oil until soft.

Add the garlic & tomato paste and sautee for another minute or two.
  1. Add the fava beans, konbu, herbs & Marigold Stock Boullion and cover with water.

  2. Simmer the soup until the fava beans are soft, this will take around 30 minutes. 

  3. Once the beans are soft, season the soup with salt & pepper and remove the bay leaves & konbu seaweed.

  4. Serve sprinkled with herbs & with crusty bread.