Broad bean, yogurt & mint soup

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Sophie Grigson

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Recipe by Sophie Grigson

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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.

Per serving

194 kcalories, protein 11g, carbohydrate 19g, fat 9 g, saturated fat 5g, fibre 7g, salt 1.01 g

Latest comments and suggestions

• nannasan

  12 June 2008

  nannasan commented on this recipe

  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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• maz

  18 October 2009

  maz rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 1 hr

Super healthy

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

Per serving

194 kcalories, protein 11g, carbohydrate 19g, fat 9 g, saturated fat 5g, fibre 7g, salt 1.01 g

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