Courgette, edamame bean, mint and yoghurt soup
Photo by Janna Dixon
20/3/2012
Serves 6
Ingredients
| 2 cups | Stock, chicken or vegetable |
| 2 | Spring onions, finely sliced |
| 3 | Courgettes, grated |
| 1 cup | Edamame beans, or peas |
| 1 cup | Natural yoghurt |
| 1 handful | Mint leaves, shredded |
| 1 squeeze | Lemon juice |
Directions
- Gently cook the spring onion in a little vegetable oil.
- Add the grated courgettes and edamame beans and sweat for a moment or two.
- Just cover with the stock. You may not need the whole amount, depending on the size of your courgettes.
- Simmer until the courgettes are just cooked.
- Add some of the mint and keeping the heat low, swirl in 2/3 of the yoghurt. It may look like it has "split" but this does not matter.
- Season with a squeeze of lemon and salt and pepper to your taste.
- Ladle into bowls and garnish with a blob of the remaining yoghurt and more shredded mint.
Wine Match
Related Recipes
Courgette, edamame bean, mint and yoghurt soup
This was a bit of an experiment but it worked. I served it warm but it would also be good at room temperature. The mint and...
1
The home cook's slow cooker pumpkin and coconut soup
The secret to good soup is great stock. Try making stock in a slow cooker by simmering bones and vegetables left over from...
Making gravy
For a roast gravy, once you have taken your joint aside to allow it to rest, skim off excess fat from the roasting pan, ...
Grant Allen
1
Comments