Broad Bean, Yoghurt and Mint Soup

A pretty, pale green soup made with sweated vegetables, broad beans, and rice, finished with fresh mint and creamy yoghurt.

Vegetarian Healthy Soup Summer Broad Beans

Estimated Nutrition

Calories

228.1

kcal / serving

912.4 kcal total

Carbs

21.2g

per serving

84.6 g total

Fat

12.1g

per serving

48.2 g total

Protein

10.7g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

115

Greek-Style Yoghurt

GrainsCereals

tbsp

Pudding Rice

LegumesPulses

450

Broad Beans

Shelled, blanched, and skins removed; thawed if frozen

Liquids

Chicken Stock

Hot; or substitute with vegetable stock

NutsSeeds

sprig

Summer Savory

Fresh

sprig

Thyme

Fresh alternative to savory

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

handful

Mint Leaves

Fresh, chopped

sprig

Mint

Fresh, for garnish

piece

Paprika

For dusting

Vegetables

piece

Onion

Chopped

stalk

Celery

Thinly sliced

Method

Chop roughly one-eighth of the blanched broad beans and set aside.

Melt butter in a lidded pan and sweat onion and celery over low heat for 10 minutes.

Add rice and herb sprigs, then cook uncovered for 1 minute.

Add the remaining beans and 1 l of stock, season, and simmer for 10 minutes.

Remove herb stems and blend the soup in a food processor until smooth.

Reheat the blended soup thoroughly and remove from the heat source.

Gradually stir in the yoghurt, reserved chopped beans, and chopped mint.

Serve in bowls garnished with mint sprigs and a dusting of paprika.