Ingredients

• 30g/1oz butter
• ½ onion
• finely chopped
• 2 sprigs fresh thyme
• leaves only
• 300g/10½oz edamame beans
• podded
• 300ml/½ pint milk
• ½ vegetable stock cube
• crumbled
• salt and freshly ground black pepper
• 1 tbsp Greek-style yoghurt
• dash water
• 1 tbsp chopped fresh coriander
• olive oil
• for drizzling

Directions

• For the soup
• melt the butter in a medium saucepan
• add the onion and sauté over a low heat for five minutes.
• Add the thyme
• edamame beans
• milk and stock cube and bring to the boil. Reduce the heat and simmer for ten minutes. Allow to cool slightly
• then pour into a food processor and blend until smooth. Pour into a bowl.
• For the dressing
• in a bowl
• mix the Greek-style yoghurt with a little water to thin it. Stir in the chopped coriander.
• To serve
• drizzle over the top of the soup with the dressing and olive oil.