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Archive of BBC Food Recipes

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


  1. For the soup, melt the butter in a medium saucepan, add the onion and sauté over a low heat for five minutes.

  2. 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.

  3. For the dressing, in a bowl, mix the Greek-style yoghurt with a little water to thin it. Stir in the chopped coriander.

  4. 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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Soya bean soup with yoghurt and olive oil dressing

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