Photo: Cala
Broad bean, yoghurt and mint soup
12 ingredients
30 min + 30 min
Serves 4
openrecipes
This soup turns out the most cool, pale green, so pretty when it is flecked with darker green mint and bright green, skinned beans. Don't reheat the soup once you have mixed in the yoghurt. If it gets too hot it will curdle in a most unattractive manner.
Estimated Nutrition (whole recipe, rough)
537
Calories
37g
Protein
16g
Fat
59g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
| Pudding | not in our table | 0 |
| Summer Savory | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g/1lb shelled broad beans
- 30g/1oz butter
- 1 onion
- 1 stick celery
- 2 tbsp pudding rice
- 1 generous sprig fresh summer savory
- 1 litre/1¾ pints hot chicken stock or vegetable stock
- salt and freshly ground black pepper
- 115ml/4fl oz Greek-style yoghurt
- handful fresh mint
- 4 small sprigs fresh mint
- paprika or cayenne pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes