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Koukia Soup

A comforting traditional broad bean soup simmered with aromatic vegetables, olive oil, fresh lemon, and dill.

60 minEasyServes 4280 cal/serving

GreekSoupStovetopVeganVegetarianMediterraneanHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 cups dried peeled fava beans, soaked
  • 1/4 cup extra virgin olive oil
  • 1 cup yellow onion, diced
  • 4 garlic cloves, minced
  • 1 cup carrots, diced
  • 6 cups vegetable broth
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh dill, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  1. 1

    Heat 1/4 cup extra virgin olive oil in a large pot over medium heat.

  2. 2

    Add 1 cup diced yellow onion, 4 minced garlic cloves, and 1 cup diced carrots, sautéing for 5 minutes until soft.

  3. 3

    Stir in 2 cups soaked dried peeled fava beans, 6 cups vegetable broth, 1 tsp kosher salt, and 1/2 tsp black pepper.

  4. 4

    Bring to a boil, then reduce heat to low and simmer covered for 40 minutes until beans are tender.

  5. 5

    Stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh dill before serving warm.

Questions

How long does Koukia Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Koukia Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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