About this recipe:I love broad beans so much that I keep searching for new recipes and inspirations for tasty and healthy dishes. This broad bean soup is nutritious and packed with wonderful flavours.
3 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
400g broad beans
3 potatoes, peeled and diced
2 carrots, sliced
800ml vegetable stock
2 tablespoons fresh mint, chopped
2 tablespoons plain yoghurt or soured cream
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Method Prep:10min › Cook:30min › Ready in:40min
In a large saucepan over medium heat, warm the oil and cook and stir the onion and garlic until soft. Add the broad beans, potatoes and carrots then pour in the vegetable stock and bring to the boil. Cover and simmer until the vegetables are soft.
Purée the soup in a food processor or blend using a hand-held liquidiser until smooth. Stir in the chopped mint. Ladle into warm serving bowls then top with a little yoghurt or soured cream and serve.
Not a big fan of broad beans, never know what to do with them. Hubby came home with a big bag of them yesterday so decided to try this. Fried my onion in frylight instead of the olive oil as following Slimming World. Added garlic puree, then the carrots etc. Used 2 vegetable stockpots. After blitzing it didn't add the mint or the yogurt and it was still nice and creamy. 1 bowl of this and I am stuffed. Very nice and will be keeping this on file. - 21 Apr 2014