Creamy Fava Bean Soup with Yogurt

When spring arrives and fresh fava beans hit the markets, it's time to make this incredible soup. Moving beyond traditional olive oil fava dishes, this Creamy Fava Bean Soup with Yogurt is refreshing, hearty, and packed with garlic and fresh mint. Even if you aren't a huge fan of fava beans, this tangy and smooth recipe will definitely change your mind!

Ingredients

Main Ingredients:

• 500 g fresh fava beans (broad beans)

• 1 onion (finely chopped)

• 4 tbsp olive oil

• 5 cups water

• 1 tsp salt

• A handful of finely chopped fresh mint

For the Yogurt Tempering (Terbiye):

• 1 cup yogurt (Slightly sour/tangy yogurt works best!)

• 1 egg

• 2 tbsp flour

• 2 cloves garlic (crushed)

• Juice of ½ lemon (optional, for extra tanginess)

For the Topping:

• 1-2 tbsp olive oil

• 1 tsp ground red pepper or paprika

Instructions

1. Sauté the Aromatics: Heat 4 tablespoons of olive oil in a pot and sauté the finely chopped onions until soft and translucent.

2. Cook the Beans: Add the cleaned and finely chopped fresh fava beans into the pot. Sauté until the beans change color and soften slightly.

3. Simmer: Pour in 5 cups of water, stir well, and bring the mixture to a boil.

4. Whisk the Sauce: While the soup is simmering, whisk together the yogurt, egg, flour, crushed garlic, and lemon juice in a separate bowl until completely smooth.

5. Temper the Yogurt Mixture: To prevent the yogurt from curdling, take 1 or 2 ladles of hot broth from the simmering soup and slowly pour it into the yogurt mixture while whisking vigorously.

6. Thicken and Cook: Slowly pour the tempered, warm yogurt mixture back into the pot in a thin stream, stirring the soup continuously. Cook on low heat for about 15 minutes, stirring occasionally to prevent the bottom from burning, until the soup thickens.

7. The Final Touch: Turn off the heat. Stir in the finely chopped fresh mint. In a small pan, gently heat olive oil with ground red pepper until it sizzles, then drizzle it over the soup.

⚠️ Pro Tip: To ensure your creamy base stays perfectly smooth and doesn't curdle, always add the salt at the very end after turning off the heat.