Broad bean, yogurt and mint soup recipe

Date:29-06-2013 07:58:03 read:1

Broad bean, yogurt and mint soup recipe

An easy and filling recipe for broad bean soup.

Use a good olive oil in this straightforward yet substantial broad bean, yogurt and mint soup Photo: Rii Schroer
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This is a wonderfully simple and refreshing dish that really showcases the flavours of broad beans.

Serves four

400g/1lb broad beans, podded

25g/1oz butter

Olive oil

2 small onions, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, finely chopped

A small handful of parsley stalks, finely chopped

2 potatoes, peeled and chopped

700ml/1¼ pint vegetable stock

A handful of mint leaves, plus a few leaves to decorate

125ml/4fl oz Greek yogurt

Bring a pan of salted water to the boil and blanch the beans for three minutes. Take any larger ones out their skins.

Melt the butter with a splash of oil in a large heavy-bottomed pan. Add the onion, celery, garlic and parsley stalks and a good pinch of salt. Stir well and leave to fry over a low heat until soft.

Add the potatoes to the pan and season with a little pepper. Pour in the vegetable stock and bring to the boil, then turn down to a simmer and cook for another five minutes until the potatoes are done, when you can finally add the broad beans. Leave to cool a little, then transfer half to a food processor along with the mint and blend until smooth. Taste for seasoning.

Transfer the soup to a large soup bowl and stir in the yogurt. Tear over a few mint leaves to decorate, then serve at room temperature or chilled.

    Ever For Health Copy Rights 2013