Waveney Parsnip and Fava Bean SoupFeatured

Waveney Parsnip and Fava Bean Soup

Our split fava beans are perfect for lunch in a rush – you can go from staring into the larder blankly to meal on the table in half an hour or so. This improvised recipe came from just such a lunch; don’t worry about following it too closely.

The recipe also involves a pressure cooker, which makes cooking dried pulses even quicker and easier.



For 4 Person(s)


  • 250 g dried fava beans
  • 500 g parsnips (3 biggish roots)
  • olive oil
  • 1 large red onion
  • 1 -2 cloves of garlic
  • 1 tsp rosemary
  • 1 tsp sage
  • 1 bay leaf
  • 1 stock cube
  • salt and pepper


Coarsely chop the onion and garlic and sauté in the pressure cooker.

Wash and chop the parsnips into cubes and add them to the onions and garlic. Cook for a few minutes before adding the fava beans, then cook for a few more minutes.

Add the herbs and cover with plenty of stock – the beans will swell up, so use a few pints. Put the lid on the cooker, bring to pressure and cook for 10 or 15 minutes.

When you open the cooker you’ll find the beans and parsnips have cooked to a paste and it shouldn’t be necessary to get the stick blender out. Add extra stock until the soup is as thick as you prefer, taste and season.

Recipe notes

Excellent with oat scones!

Makes: 4