Fava Courgette Soup with Mint

• Gluten free

• Produce

  • 2 Courgette, large
  • 4 cups Fava beans, fresh
  • 2 cloves Garlic
  • 3 Leeks, medium
  • 1 Lemons, Juice of
  • 1 1/2 cups Mint, leaves

• Canned Goods

  • 1 Enough water or stock to cover

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 1/2 tsp Nutmeg plus
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, good

Found on localmilkblog.com

Ingredients

• 3 tablespoons good olive oil
• 1 tsp salt
• 3 medium leeks, rinsed and sliced into rings, white and light green parts only
• 2 cloves garlic
• 2 large courgette (zucchini), diced
• 4-5 cups fresh, shelled fava beans (broad beans, butter beans)
• enough water or stock to cover (can add a bouillion cube if using water)
• 1 1/2 cups roughly chopped mint leaves, plus extra for garnish
• juice of 1-2 lemons
• 1/3 cup honey
• 1/2 tsp freshly grated nutmeg plus extra to garnish

Directions

• In a medium-large soup pot heat the olive oil till shimmering over medium high heat. Add the garlic and leeks, reduce the heat to medium-low, and cook for about ten minutes until the leeks begin to get tender.
• Add in the courgette, favas, water or stock, and an additional teaspoon of salt. Bring to a boil, reduce to a simmer, and cover & cook until the favas are tender, about 20 minutes.
• Remove from heat, throw in the mint leaves, and puree using a stick blender or in batches in a regular blender. Return puree to the pot and thin with additional water or stock if needed to reach desired consistency. Should be thick but pourable. Season with the lemon, honey, nutmeg, and additional salt if needed to taste. Can be finished with a little cream if youre feeling rich.
• Top with good feta, mint, and a glug of good olive oil. Serve with crostini or a good crusty bread & sweet butter.