Broad bean, yogurt & mint soup

Broad bean, yogurt & mint soup

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(4 ratings)

Cook: 45 mins - 1 hr


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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  • 1 onion, chopped



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

  • 1 stick of celery, thinly sliced



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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 beans

    Broad bean

    braw-d be-en

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

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



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

  • 7 tbsp fresh chopped mint leaves



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


  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, questions and tips

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29th Jul, 2013
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.
4th Jul, 2013
Firm family favourite, summer or winter, perfect when beans are in season, but still lovely when frozen beans are used.
21st Aug, 2012
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.
6th Jul, 2010
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!
18th Oct, 2009
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.
12th Jun, 2008
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
8th Jan, 2020
By shelled does this mean removing the skin or just removing from the big outer pod? I have a load of broad beans in the freezer to use up. Thanks!
9th Jan, 2020
Hello, This recipe just means taking off the big outer pod. This would be good way to use up your broad beans.
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