In a large saucepan, sweat the leeks, carrot & celery in the oil until soft.
Add the fava beans, konbu, herbs & Marigold Stock Boullion and cover with water.
Simmer the soup until the fava beans are soft, this will take around 30 minutes.
Once the beans are soft, season the soup with salt & pepper and remove the bay leaves & konbu seaweed.
Serve sprinkled with herbs & with crusty bread.