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1
Skin the fresh favas: bring a medium pot of salted water to a boil.
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2
Fill a bowl with ice water.
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3
Drop the shelled fava beans into the boiling water and boil 5 minutes.
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4
Drain and transfer immediately to the cold water.
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5
Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently.
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6
Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
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7
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery.
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8
Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni.
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9
Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender.
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10
Remove and discard the bouquet garni.
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11
Puree the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes.
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12
Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat.
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13
Turn the heat to low, cover and simmer, stirring often, for 30 minutes.
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14
Taste and adjust salt and pepper.
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15
Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.
