Soya bean soup with yoghurt and olive oil dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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For the soup, melt the butter in a medium saucepan, add the onion and sauté over a low heat for five minutes.
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Add the thyme, edamame beans, milk and stock cube and bring to the boil. Reduce the heat and simmer for ten minutes. Allow to cool slightly, then pour into a food processor and blend until smooth. Pour into a bowl.
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For the dressing, in a bowl, mix the Greek-style yoghurt with a little water to thin it. Stir in the chopped coriander.
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To serve, drizzle over the top of the soup with the dressing and olive oil.
Ingredients
For the soup
- 30g/1oz butter
- ½ onion, finely chopped
- 2 sprigs fresh thyme, leaves only
- 300g/10½oz edamame beans, podded
- 300ml/½ pint milk
- ½ vegetable stock cube, crumbled
- salt and freshly ground black pepper
For the dressing
- 1 tbsp Greek-style yoghurt
- dash water
- 1 tbsp chopped fresh coriander
- olive oil, for drizzling
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