Ingredients
500g (17½oz) of low-fat yoghurt
500 ml (17 fl oz) of vegetable broth
One 800g tin of butter beans, drained
Two tablespoons of olive oil
125g (4½oz) of finely chopped spring onions
One finely chopped green bell pepper
Two crushed garlic cloves
One teaspoon of ground cumin
One teaspoon of dried mint
A pinch of salt
Two tablespoons of chopped fresh mint leaves
Method
In a large saucepan throw the spring onions green pepper, garlic, cumin, dried mint, salt, olive oil and 50 ml(1¾ fl oz) of water. Cook on medium heat for about five minutes while stirring. Then add half of the butter beans and vegetable broth, reduce heat to low, cover and simmer for another ten minutes. Transfer into a blender and leave to cool for about 15 minutes, then add the yoghurt and blend before adding the rest of the butter beans and the chopped mint.
Serves four.
Per serving
244 kcal, 7.7g fat (1.8g saturated), 15.6g protein, 30.1g carbs (12.4 g sugar), 10g fibre, 2.5g salt
