In the spirit of spring, this soup incorporates ingredients that help balance and detoxify. If you're in the Northern Hempishere, many of the vegetables are available at the farmers’ market from the autumn harvest; herbs are just coming into season. Enjoy warmed.
Prep time: 20 minutes (plus soaking + cooking beans)
Cook time: 45 minutes
- 2 tsp olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 6 cups vegan vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup green cabbage, shredded
- 6 sprigs fresh thyme
- 1/2 tsp oregano
- 1/8 tsp cayenne
- 1/4 cup dry quinoa
- 1 ½ cups fava beans, soaked overnight and cooked until soft* (or use canned; make sure to drain and rinse before using)
- 1 bunch kale, roughly 3 packed cups
- salt and pepper to taste
- In a large soup pot, heat oil over medium heat. Add onions and garlic. Sauté until soft (about 4 minutes).
- Add vegetable broth, then carrots, celery, and cabbage, stirring to combine.
- Add thyme, oregano, cayenne; combine.
- Add quinoa.
- Bring to a boil; reduce heat to simmer.
- Add fava beans. Let soup simmer for 20 minutes.
- Add kale; combine. Simmer for 15 minutes longer until kale is soft.
- Season with salt and pepper to taste.
*A note on preparing beans
Soak fava beans overnight in cold water. If you forget to soak them, no worries: cover with 4 cups of water, bring to a boil, turn off the heat, and let sit covered for one hour.
To cook fully, drain water, refill, and bring to a boil. Reduce heat, cover, and let simmer for 60-90 minutes, checking at 45 minutes to assess how quickly they are cooking. Beans are done when the middle is soft.