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Herb & yoghurt based soup
heartfoundation.org.au|Helpline 13 11 12

Herb & yoghurt based soup

10 - 12 minutes (10 minutes)
Serves 4
  • 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
  1. 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.
  2. 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.
  3. Remove from the heat and use a stick blender to blend until smooth. Add the yoghurt and lemon juice and stir until well combined.
  4. Divide soup between 4 bowls and garnish with reserved dill and cracked black pepper before serving.

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