A hearty, traditional soup which calls upon two Catalan mainstays: potatoes and fava beans. This version incorporates coriander, which is not common in Catalan cooking but works well.

Ingredients

* 2 tbsp olive oil

* 2 Onions, chopped

* 3 large floury potates, peeled and diced

* 1 lb fresh shelled broad beans

* 7 1/2 cups vegetable stock

* 1 bunch fresh coriander chopped

* cup light cream, plus a little extra, to garnish

* salt and black pepper

Cooking Time 30 Mins.
Serves 4
Vegetarian-friendly yes

Directions
Heat oil in a large pan and fry the onions, stirring, for 5 minutes until soft. Add the potatoes, most of the beans and the stock, and bring to the boil. Simmer for 5 minutes, then add the coriander and simmer for a further 10 minutes.
Blend the soup in batches in a food processor or blender, then return to the rinsed pan.
Stir the cream, season, and bring to a simmer. Serve garnished with coriander, beans and cream.
Notes