Vegan Bessara Soup

This vegan Moroccan soup is usually eaten for breakfast in Morocco. But this vegan Bessara Soup we like to eat for lunch or dinner with some bread. You can also choose to add less water so that it becomes more like a dip just like humus, for example. Great for dipping with your favourite veggies or to eat with bread. This soup is super healthy and very creamy and tasty. We hope you like it.

Serves: 6-8
Prep time: 10 minutes
Total time: 1 hour (+ soak overnight)

Ingredients

400 g split broad beans, raw
3 cloves garlic
8 cups (2 liters) water
1 ½ tsp salt
1 tsp cumin powder
1 tsp paprika powder
1 tbsp olive oil

Method

1. Soak the broad beans in cold water overnight. Rinse off excess water and wash the broad beans under running cold water.
2. Put the broad beans in a pan together with the garlic cloves and water. Bring to a boil. When the water boils, reduce the heat and simmer for 50 minutes. Do not forget to occasionally remove the foam with a spoon.
3. Put everything in a blender together with the salt, cumin powder, paprika powder and olive oil. Grind to a fine texture. Garnish with some extra olive oil and paprika powder. Serve with some toasted bread.

Tip: If you don’t have a blender, a hand blender works fine too.