Light broad bean, Greek yoghurt and mint soup – Food & Home Magazine

Ingredients

• 500g broad beans
• 45ml (3 tbsp) butter
• 1 onion, finely sliced
• 1 celery stick, finely chopped
• 2 sprigs of fresh thyme
• 1 litre chicken stock
• salt and freshly ground black pepper, to taste
• 120ml Greek-style yoghurt, plus extra for serving
• a handful of fresh mint, finely chopped, plus extra to garnish