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.

Estimated Nutrition

	Per Serving	Total
Calories	845.2 kcals	845.2 kcals
Carbohydrates	46.5 grams	46.5 grams
Fat	53.8 grams	53.8 grams
Protein	44.1 grams	44.1 grams

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

0.5
piece

Vegetable Stock Cube

crumbled

Dairy

30
g

Butter

300
ml

Milk

1
tbsp

Greek-Style Yoghurt

LegumesPulses

300
g

Edamame Beans

podded

Liquids

1
dash

Water

to thin dressing

NutsSeeds

2
sprig

Thyme

leaves only, fresh

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

1
tbsp

Coriander

chopped, fresh

OilsFats

1
tsp

Olive Oil

for drizzling

Vegetables

0.5
piece

Onion

finely chopped

Steps

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.