[WATCH] Broad bean and Greek yoghurt soup

Watch Sean Gravina make a delicious spring soup using local broad beans and Greek yoghurt and topped with fresh herbs and lemon zest

Broad bean and Greek yoghurt soup


  • 6 tbsp olive oil
  • 1.2l vegetable stock
  • 500g broad beans
  • 50g long grain rice
  • 400g Greek yoghurt
  • 2 garlic cloves, crushed
  • 1 large egg
  • 3 tbsp
  • Handful dill, roughly chopped
  • Handful parsley, roughly chopped
  • 1 lemon, zest and juice
  • Salt and pepper


  1. Bring a saucepan of water to the boil. Throw in the beans and simmer for 1 minute.
  2. Drain, then refresh the beans under running cold water to stop the cooking.
  3. Next, remove the skins by gently pressing with your fingers against the sides of each bean, causing the soft bean to pop out; discard the skins.  
  4. Add the rice to the stock and bring to a boil, the simmer, covered, for 20 mins.
  5. Add half the skinned broad beans and some salt and pepper and using a blender, blitz the soup until it is completely smooth.
  6. Whisk together the yoghurt, garlic and egg in a large heatproof bowl.
  7. Add a ladleful of the hot soup and whisk together.
  8. Continue gradually adding the soup until you’ve mixed in at least half of it. (It is important to do this slowly, otherwise the yoghurt might split due to the difference in temperatures.)
  9. Pour the tempered yoghurt into the pan containing the rest of the soup.
  10. Place on medium heat and warm up the soup while stirring constantly. Make sure the soup doesn’t boil!
  11. Taste and add seasoning.
  12. Ladle the soup into four shallow bowls and drop in the remaining broad beans. Garnish generously with dill, parsley and lemon zest, and drizzle olive oil and lemon juice.

This recipe first appeared on Gourmet Today TV, aired on TVM on 10 April, 2015.