Recipe Details
Title Hot yoghurt and broad bean soup
Author Ottolenghi
Portions 4
Created 16th February 2015 08:41 am
Weight (Per Portion)

One portion of this dish weighs approximately 417.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Onions, raw1 Medium
Celery4 Unit
Carrots1 Large
Thyme, fresh10 Gram
Bay leaf, dried2 Unit
Parsley, raw30 Gram
Broad beans, raw500 Gram
Rice, white, long-grain, raw, enriched50 Gram
Yoghurt, Greek, organic400 Gram
Garlic2 Clove
Egg, chicken, free range, whole, raw1 Large
Dill, fresh3 Tablespoon
Chervil, raw3 Tablespoon
Salt, sea1 Pinch
Pepper, white, ground1 Pinch
Oil, olive6 Tablespoon
Lemon, peel15 Millilitre
Lemon, juice45 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 516
Protein 32.23%
Other Carbohydrate 14.98%
Sugar 12.34%
Fat Saturated 47.41%
Fat Unsaturated 41.96%
Fiber 44.66%
Sodium 5.04%
Salt 5.37%
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Recipe Method
1. Start by making a vegetable stock. Pour 2 tablespoons of the olive oil into a large pot. Heat up the oil and add the quartered onion and celery, peeled carrot (cut into 2cm chunks). Saut
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