May 26, 2016
|Carol Kearns, who produces the wonderful illustrations for our packaging, created this delicious seasonal recipe using Norfolk asparagus and Hodmedod’s British-grown split dried fava beans.|
This simple, seasonal soup is easy to make, bursting with goodness and is surprisingly delicious.
I particularly like thickening soups with split fava beans, rather than potato, as I feel it allows the flavours of the vegetables to shine through, adds to the nutritional content of the soup - and keeps you feeling fuller for longer.
Makes 4 generous servings
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