Hot yoghurt and broad bean soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

I came up with this soup when asked to contribute a seasonal recipe to the Royal Horticultural Society’s flower show at Hampton Court Palace. It involves a bit of work but the result is, quite fittingly, majestic.


  • 6 tbsp good-quality olive oil
  • 1 medium onion, quartered
  • 4 celery sticks, quartered


Start by making a vegetable stock. Pour 2 tablespoons of the olive oil into a large pot. Heat up the oil and add the onion, celery and carrot. Sauté on a medium heat for about 5 minutes; you want to soften up the vegetables without browning them. Next, add the thyme, bay leaves and parsley and cover