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| Introduced by the Spanish during occupation and colonisation, fava beans have been used in Mexico for hundreds of years. While researching the use of legumes in Central and Southern America, Eden Owen-Jones came across many variations of this simple soup, made and eaten primarily during Lent. Most recipes use chicken stock, but Eden packs in plenty of rich and savoury notes into the dish while keeping it vegetarian. |
Serves 4
IngredientsFor the broth
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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
