By Vickie Chynoweth

For the Mirror

Ingredients:

1 500g bag dry fava beans (Ancient Trees)

4 tbsp extra virgin olive oil (Ancient Trees)

2 cups chopped onion, 1 onion (Aguilar Farms)

2 cups sliced leek, white part, 2 leeks (Aguilar Farms)

1 cup sliced celery, 2 stalks (Aguilar Farms)

1 cup sliced carrots, 2 carrots (Amador Farms)

1 1/2 – 2 cups diced sweet potato (Amador Farms)

1 tsp golden milk turmeric tea (The Tea Heaven)

1/4 – 1/2 cup lemon & herb pumpkin seeds (Pike Place Nuts)

4 – 8 stems hierba mora, cut into strips with scissors (Aguilar Farms)

6 – 8 cups vegetable stock

Salt and pepper to taste

Directions:

1. Rinse fava beans. Put in a large pot add 6 to 8 cups of water to cover beans with 3 inches of water. Bring to a boil. Boil beans for 5 to 10 minutes. Turn off heat and cover beans for 1 hour.

2. Prepare vegetables while beans are soaking. In a large pot add olive oil. Add all prepared vegetables. Cook on medium heat until vegetables are tender, about 7 to 10 minutes.

3. Test beans to see if they are soft. Drain beans and add to vegetables. Add 6 cups of vegetable stock. Bring to a boil. Turn heat down to medium and cook for 5 minutes. Put golden milk turmeric tea in a tea ball or cheese cloth then add to soup. Stir until well combined. Turn off heat and let the soup sit for 5 to 10 minutes to cool down slightly.

4. Using a blender or food processor puree soup in 2 to 3 batches. Return to pot and stir in an additional 2 cups of vegetable broth until desired consistency is reached.

5. Ladle into individual bowls. Top each serving with strips of hierba mora and pumpkin seeds. Serves 8

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Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”