Broad bean, yogurt & mint soup

Broad bean, yogurt & mint soup

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(4 ratings)

Cook: 45 mins - 1 hr

Easy

Serves 4
Delectable smooth soup, high in fibre and folic acid

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal194
  • fat9g
  • saturates5g
  • carbs19g
  • sugars0g
  • fibre7g
  • protein11g
  • salt1.01g
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Ingredients

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 stick of celery, thinly sliced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp risotto or pudding rice
  • 1 generous sprig of summer savory or thyme
  • 350g shelled broad bean (about 1.3kg/3lb before podding)

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 1l chicken or vegetable stock, plus about 100ml/3½oz more of needed
  • 100g shelled pea (about 350g/12oz before podding)

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

To serve

  • 7 tbsp Greek yogurt yogurt, plus extra

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 7 tbsp fresh chopped mint leaves

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Fry the onion and celery gently in the butter in a covered saucepan over a low heat for about 10 minutes until very tender. Tip in the rice, add the savory or thyme and cook for another minute, uncovered. Now add the broad beans, pour in 1 litre/13⁄4 pints stock and season with salt and pepper. Bring to the boil, simmer for about 5 minutes, then tip in the peas and cook for a further 5 minutes, by which time the rice will be tender.

  2. Remove the herb sprig and purée the soup in batches in a blender or food processor, then return to the rinsed-out pan. (If you’ve got a hand blender, use it in the pan.)

  3. Shortly before serving, reheat the soup thoroughly and add more stock if the consistency is too thick for your liking. Take the pan off the heat and stir in 1 tbsp of the yogurt and the chopped mint. Continue to stir in the yogurt, 1 tbsp at a time, until it’s all incorporated. Taste for seasoning, then serve in warmed bowls with an extra spoonful of yogurt stirred into each and a grinding of black pepper on top.

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Comments (6)

janet_birch's picture

Really enjoyed this soup, we used all of our allotment beans to make it and then froze it for later on. Added some garlic for extra taste, I'm sure you could add more peas if you needed it a bit sweeter for those you aren't big broad bean fans.

caistergirl's picture

Firm family favourite, summer or winter, perfect when beans are in season, but still lovely when frozen beans are used.

caravhanley's picture
5

A lovely, light soup that's perfect for summer. I used dried thyme instead of a fresh sprig and I didn't use any rice as I didn't have any but it was thick enough without it. I will definitely make this soup again the next time my brother-in-law gives me some broad beans from his vegetable patch.

cakeagenius's picture
5

Loved this! Simple, delicious and healthy, I used low fat greek yoghurt and it tasted great! In my binder and will definitely be making this again!

turnbull_marion's picture
4

This was very tasty with (defrosted) frozen broad beans and peas. I didn't use celery as I am not a fan, and added garlic and a dash of sherry.

It took a lot less than the suggested hour - probably about 40mins in total. Perhaps the extra 20mins was for shelling the beans and peas.

nannasan's picture

HI My grandchildren wont eat any kind of vegetable, so I tried this, broad bean Yogurt & mint soup and `wow` more please nana. Thank you for thew recipe it really is good11

nannasan

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