Spiced yogurt and herb soup with saffron butter

Handfuls of summer herbs take centre stage in this variation on an Ottolenghi recipe. The saffron butter adds luxurious depth to the vibrant soup base.

Ingredients

Serves 6 as a starter

2 tbsp olive oil

1 sweet white onion, peeled and roughly chopped

1 fat garlic clove, peeled and finely chopped

1-inch piece fresh turmeric, peeled and finely chopped (or ½ tsp ground turmeric)

1 tsp cumin seeds, lightly crushed

10 packed cups (around 10oz) young spinach leaves

2 packed cups watercress, tough stalks removed

Handful of flat-leaf parsley, including stalks

Handful of chervil, including stalks

Small handful of mint leaves

3 ¾ cups vegetable stock

Salt and freshly ground pepper

½ cup Greek yogurt

Extra parsley, mint, watercress and chervil leaves, to garnish

2 tbsp borage flowers, to garnish

For the saffron butter

Large pinch of saffron

1oz lightly salted butter

The Homes & Gardens method

1. Heat the olive oil in a large saucepan. Add the onion and garlic, and cook over a low heat for 10 minutes, until soft but not coloured. Add the turmeric and cumin and cook for 2 minutes.

2. Stir in the spinach, watercress, parsley, chervil, mint and stock. Simmer for 10 minutes. Season, then blitz the soup with a hand-held blender – or in a free-standing blender in batches – until smooth. This can be done up to 2 days in advance and kept chilled until needed.

3. To make the butter, lightly crush the saffron in a pestle and mortar. Transfer to a small bowl and cover with 2 tbsp boiling water. Set aside for 5 minutes. Melt the butter in a small saucepan set over a low heat, add the saffron in its water and warm through gently for 10 minutes. Season to taste and keep warm.

4. Reheat the soup to just below boiling point and pour the yogurt into a bowl. Whisk a ladleful of hot soup into the yoghurt, stirring constantly to temper it and repeat with a couple more ladles of soup. Next, tip the yoghurt mix into the soup and whisk until smooth. Season to taste. Ladle into warmed bowls or serve cool in cold bowls. Spoon the butter over and finish with extra herb leaves and the borage flowers.

We love that you can make this soup ahead to save time on the day. It serves 6 as a starter, but you could also make it for a light lunch for 3-4 with crusty bread on the side.