Herb & yoghurt based soup
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 1 clove garlic, crushed
- 2 stalks celery, finely chopped
- 1/2 bunch dill, finely chopped (reserve 1 tablespoon for garnish)
- 1 bunch coriander, finely chopped
- 1 bunch parsley, finely chopped
- 400g no added salt butter beans, drained and rinsed
- 300mL salt reduced vegetable stock (*see tip)
- 200mL water
- 4 tablespoons reduced fat Greek yoghurt
- 1 tablespoon lemon juice
- Cracked black pepper, to serve
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic and celery, cook stirring regularly, for 4-5 minutes or until onion has softened.
- Stir in dill, coriander, parsley, butter beans, vegetable stock and water, bring to the boil then reduce heat to low. Simmer for 4-5 minutes, or until vegetables are tender.
- Remove from the heat and use a stick blender to blend until smooth. Add the yoghurt and lemon juice and stir until well combined.
- Divide soup between 4 bowls and garnish with reserved dill and cracked black pepper before serving.
Tip
- Use Heart Foundation Basic’s Vegetable Stock.
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