Broad Bean, Yogurt & Mint Soup Recipe

Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.

Add the shelled broad beans and vegetable broth to the pot. Bring to a boil and simmer for about 15 minutes or until the beans are tender.

Remove the pot from heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.

Return the pot to low heat and stir in the yogurt and chopped mint leaves. Season with salt and pepper to taste.

Cook for an additional 5 minutes, stirring frequently, until the soup is heated through.

Serve hot and garnish with a sprig of fresh mint, if desired.