How To Make Broad Bean, Yogurt & Mint Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups fresh broad beans, shelled
- 1 cup plain yogurt
- 1/4 cup fresh mint leaves, chopped
- 1 small onion, diced
- 2 cloves of garlic, minced
- 3 cups vegetable broth
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
Instructions
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Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
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Add the shelled broad beans and vegetable broth to the pot. Bring to a boil and simmer for about 15 minutes or until the beans are tender.
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Remove the pot from heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
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Return the pot to low heat and stir in the yogurt and chopped mint leaves. Season with salt and pepper to taste.
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Cook for an additional 5 minutes, stirring frequently, until the soup is heated through.
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Serve hot and garnish with a sprig of fresh mint, if desired.
Nutrition
- Calories : 180kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 5mg
- Sodium : 550mg
- Total Carbohydrates : 20g
- Dietary Fiber : 6g
- Sugar : 8g
- Protein : 8g
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