Vegetable broth with radishes, rye bread and herby yogurt | Sainsbury`s Magazine

Ingredients

• 2 onions, unpeeled and halved
• 1 garlic bulb, halved
• 2 leeks, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 1 fresh bay leaf, torn
• ½ tbsp Marigold vegetable stock powder
• ½ x 28g pack flat-leaf parsley, separated into stalks and leaves
• 6 quail’s eggs*, or 3 medium eggs
• 2 slices stale rye bread (pumpernickel type), torn into chunky pieces
• 1 tsp caraway seeds
• 1 x 400g tin butter beans, drained and rinsed
• 300g dwarf beans, trimmed and chopped into bite-size pieces
• ¼ tsp sea salt flakes
• 1 tbsp chopped chives, plus extra to serve
• 1 tbsp chopped tarragon, plus extra to serve
• 1 tbsp chopped dill, plus extra to serve
• 1 x 170g pot natural Greek yogurt
• 3 radishes, thinly sliced