Broad Bean and Pea Soup

Serves 6 Prep Time 10 minutes   Cook Time 15 minutes   Rated:

This soup can be whipped up in no time on a cold afternoon as long as you have the ubiquitous Umami organised … so what have you "bean" waiting for? Get it sorted …

Keeping it Simple:

If you prefer smooth (as I do) you may want to either peel your broad beans or blend the soup for a lot longer until the texture is creamy.

Serve this with loads of hot crusty bread. Your kids will never know it's packed with beans and peas!

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  • 1 red onion halved
  • 2 eschalots
  • 30 Grams Extra Virgin Olive Oil (EVOO) + some more BUY
  • 450 Grams broad beans, shelled weight
  • 1 Tablespoon raw or rapadura sugar
  • 1 Litre liquid chicken or veggie stock
  • 200 Grams frozen or fresh peas
  • 2 Tablespoons Umami Paste Recipe
  • Dollop of mascarpone per serving
  • Pancetta or speck cubes, baked or fried until crispy (optional)
  • Chopped Italian parsley to garnish



Place onion, eschalots and extra virgin olive oil into Thermomix bowl and chop 3 sec/speed 4.


Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.


Add beans, sugar and liquid and cook 15 min/90°C/speed 1. Add peas and cook 2 min/100°C/speed 1.


Puree by bringing speed up slowly 2 min/speed 8.


Stir the Umami Paste with a little oil to make it drizzle-able.


Serve in large bowls with Umami Paste drizzle, mascarpone, pancetta and parsley.

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