Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Crema de Habas


Crema de Habas is by far one of the most popular soups in Peru. However, it took me a long time to figure out that the long strange pods and beans contained therein were fava beans. The other day, now back home in Austin, Texas, I was extremely excited to see these same now-familiar beans at a Middle Eastern grocery store in town. However, if it is difficult to find fresh fava beans in your home town you can reconstitute and use dried beans or lima beans.  The color will be far less vivid, but the taste is still nice.

Crema de Habas


  • 2 cups fresh fava beans, prepared
  • 3 cups vegetable broth
  • 1 key lime, juiced
  • 1 teaspoon soy sauce (gluten-free if required)
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish


  1. Combine fava beans, broth, lime juice, and soy sauce in a food processor or blender and combine until smooth.
  2. Season with salt and ground black pepper to taste.
  3. Serve hot, garnished with chopped parsley.

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