This is a great, healthy soup with amazing flavor that will keep you warm on cold winter days and nights. Give it a try!

Serves: 4 Prep. time: 15′ Cooks in: 60′ Ready in: 1:15′

250 g yellow split peas
1 onion, finely chopped
1 carrot, finely diced
1½ vegetable stock
½ cup extra virgin olive oil
1 g saffron
4 spring onions, finely chopped
1 kg chards, finely chopped
croutons for serving
salt, pepper

Step 1
Boil fava beans in a pot with water for 1 minute until foamy. Drain and rinse under cold water. Then return to pot with 1 lt water and when it comes to a boil cook for 10 minutes. Drain.

Step 2
In the same, clean pot heat half oil and cook onion and carrot for 2-3 minutes stirring at all times. Stir in fava and cook for 2 minutes. Add vegetable stock, saffron, salt, pepper and boil on medium heat for 1 hour.

Step 3
In the meantime, in a non-stick pan heat remaining oil and cook spring onions for 2-3 minutes. Add chards, season with salt and pepper and stir until wilted. Remove pan from heat.

Step 4
Whizz fava in the pot using a stick blender until smooth. Stir in chards in the pot using a fork and serve immediately in warm bows, with croutons on top.

Photo: – Food styling: Makis Georgiadis – Styling: Katerina Lykouresi 

Και η συνταγή στα ελληνικά: Σούπα με φάβα, σέσκουλα και κρόκο Κοζάνης