A filling recipe with the aroma of dried mint, in which dried broad beans are boiled together with potato and turned into a smooth soup. Served hot, this soup is one of the light starters of winter evenings.
Heat the olive oil in a pot and sauté the onion and potato for a few minutes.
Add the soaked broad beans, then add the hot water and salt, and cook over low heat until the broad beans and potato are thoroughly softened.
Blend the cooked mixture until smooth, adding water if needed to adjust the consistency.
Bring the soup back to a brief boil and sprinkle with dried mint, then serve hot.
Important: When blending the soup, hot liquid can splash over, so fill the container only halfway and blend in small batches. Contains no allergen.
If you drizzle a thread of olive oil and a little roasted dried mint at serving time, the soup's aroma opens up noticeably.
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