Ingredients

2 tablespoon extra virgin olive oil
3 spring onions, chopped
2 clove garlic, minced
500g frozen broccoli florets
400g can cannellini beans, drained and rinsed
900ml salt reduced vegetable stock
1 cup frozen peas, thawed
2 tablespoons fresh mint
2 tablespoons fresh tarragon
4 tablespoons low fat greek yoghurt
Salt and pepper to taste

Method

Step 1 In a large saucepan, heat oil over medium heat. Cook the spring onion, stirring frequently for 4 minutes, until golden. Add the garlic and stir constantly for 30 seconds.
Step 2 Add beans, broccoli, peas and broth. Cover and simmer, covered on low heat for 10 minutes. Gently fold in herbs and salt and pepper to taste.
Step 3 In a blender or food processor, blend soup in batches to desired consistency.
Step 4 Serve in bowls topped with a spoonful of yoghurt.

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