I think cooking is how I get in my daily dose of creativity. Food is so beautiful, and making meals often feels like composing edible art. Lunch today was green, green, green! Chilled fava bean soup with mint and dill. Enjoy! – Amanda
Chilled Fava Bean Soup with Mint and Dill
2 cups fava beans (frozen or fresh)
1 cup peas (frozen)
1/4 cup fresh mint
2 tablespoons fresh dill
1 lemon, juiced
1/2 lemon, zest
1 – 1/2 cups water or vegetable stock
1 clove garlic, minced
1 teaspoon olive oil
salt to taste
*Note: You can use any ratio of fava to peas, including all fava or all peas. You could also replace the water or stock with a non-dairy milk for a creamier mouthfeel. I would recommend unsweetened soy milk or unsweetened rice milk. Another way to oomph up the specialness would be to omit the oil, and instead add half an avocado. This will make the soup really luxurious, but you may have to add more water than called for above.
1. Puree all ingredients in a blender until smooth. If it is too thick for your liking, add a bit more water or stock. If it is too thin, add a bit more fava. Taste and season accordingly. Serve chilled.