Soya Bean Soup with Yoghurt and Olive Oil Dressing

A creamy edamame soup blended with milk and stock, served with a refreshing coriander yoghurt dressing and olive oil.

Vegetarian Healthy Soup Quick Edamame

Estimated Nutrition

Calories

845.2

kcal / serving

845.2 kcal total

Carbs

46.5g

per serving

46.5 g total

Fat

53.8g

per serving

53.8 g total

Protein

44.1g

per serving

44.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

piece

Vegetable Stock Cube

crumbled

Dairy

Butter

300

Milk

tbsp

Greek-Style Yoghurt

LegumesPulses

300

Edamame Beans

podded

Liquids

dash

Water

to thin dressing

NutsSeeds

sprig

Thyme

leaves only, fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Coriander

chopped, fresh

OilsFats

tsp

Olive Oil

for drizzling

Vegetables

0.5

piece

Onion

finely chopped

Method

Melt 30g of butter in a saucepan and sauté the chopped onion over low heat for five minutes.

Add the thyme, 300g of edamame beans, 300ml of milk, and the stock cube to the pan.

Bring the mixture to a boil then simmer for ten minutes.

Cool the mixture slightly and blend in a food processor until smooth.

Mix the yoghurt with water and coriander in a separate bowl.

Serve the soup topped with the yoghurt dressing and a drizzle of olive oil.