Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress, and cannellini beans—you'll practically be able to taste all of the nutrients coming from this plant-based recipe.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a small pot of water to a boil. Add favas and return to a boil. Drain, then run under cold water to stop cooking. Peel off and discard skins (you should have about 1 cup favas).

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  • In a medium saucepan, heat oil over medium-high. Add shallot, garlic, celery, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallot is translucent, about 3 minutes.

  • Stir in broth, 2 cups water, turnips, and beans. Bring to a boil, then reduce heat and simmer, partially covered, until turnips are almost tender, about 15 minutes. Add favas, English peas, and snow and snap peas. Simmer until bright green and tender, 3 to 5 minutes.

  • Stir in watercress until wilted, about 10 seconds; season with salt and pepper. Serve, drizzled with olive oil and sprinkled with a few celery leaves and microgreens.

Cook's Notes

This soup has shelled and peeled favas, trimmed and sliced snap and snow peas, and shelled English peas, but if you can find only one or two kinds, that's fine—just use a total of 4 1/2 cups in all.

To amp up the spring-pea flavor, throw the pods (after shelling) in a pot with the broth and simmer for 20 minutes before straining and using it.

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