Broad bean, yogurt & mint soup

Broad bean, yogurt & mint soup

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(4 ratings)

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Cooking time

Cook: 45 mins - 1 hr

Skill level

Easy

Servings

Serves 4

Delectable smooth soup, high in fibre and folic acid

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
194
protein
11g
carbs
19g
fat
9g
saturates
5g
fibre
7g
sugar
0g
salt
1.01g

Ingredients

  • 1 onion, chopped
  • 1 stick of celery, thinly sliced
  • 25g butter
  • 2 tbsp risotto or pudding rice
  • 1 generous sprig of summer savory or thyme
  • 350g shelled broad beans (about 1.3kg/3lb before podding)
  • 1l chicken or vegetable stock, plus about 100ml/3½oz more of needed
  • 100g shelled peas (about 350g/12oz before podding)

To serve

  • 7 tbsp Greek yogurt yogurt, plus extra
  • 7 tbsp fresh chopped mint leaves

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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.

Recipe from Good Food magazine, June 2003

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Comments

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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
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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
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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
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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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