A perfect soup for a light lunch or quick supper, with all the flavours of delicious fresh spring herbs. Serves 4.
1 onion, peeled and finely chopped
2 sticks celery, finely sliced
2 garlic cloves, peeled and finely sliced
1 tsp ground cumin
1½ tsp coriander seeds
1 tsp fennel seeds
½ small bunch of dill, fronds and stalks separated
½ small bunch of tarragon, leaves and stalks separated
1 bunch coriander, leaves and stalks separated
1 bunch flat-leaf parsley, leaves and stalks separated
400g tin butter beans, drained
1 litre vegetable stock
4 tbsp plain yoghurt
Juice of 1 lemon
Salt and black pepper
Sumac, to serve
Heat 1 tbsp oil in a large saucepan over a medium heat. Add the onion and celery and fry for about 5 minutes, stirring occasionally, or until the onion is soft and translucent. Add the garlic and spices, then cook for a further 2-3 minutes.
Roughly chop the herb stalks, then add them to the pan along with the butterbeans and the stock. Bring to a simmer and cook for 5 minutes, or until the stalks have softened.
Allow to cool a little, then whizz with a stick blender in the pan until you have a smooth soup. Add the yoghurt, most of the herb leaves (reserving a few for the top of the soup) and whizz again, until smooth.
Add the lemon juice and taste, adjusting the seasoning with more salt or pepper. Ladle the soup into bowls and top with a sprinkling of sumac and a few herb leaves. Alternatively you can top with a little grated cheese.