this is not the sort of recipe i’d normally be sharing in the middle of autumn but because i made it with frozen broad beans it’s the sort of thing you can make all year round.
the reason for making it was a bag of frozen broad beans which had been double-podded (the inner white skin round each bean was also removed, leaving behind the bright green bean) and were originally intended for this ottolenghi meatballs with broad beans and lemon recipe. however, once the beans had been defrosted i realised that they were soft and mushy and really not a very nice texture. however they still tasted good, so soup was the obvious option.
this is a very simple recipe, but a clever one in that as it relies on a handful of rice being added to the soup to add a bit of bulk and create a silky texture, rather than potato which would have diluted the bean flavour. mint and yoghurt are obvious flavours to pair with broad beans; i added some lemon zest as well, something else that combines well with the rest of the soup ingredients.