Bean Soup with Coriander Yoghurt: The 30-Minute Bowl That Tastes Like You Hired a Private Chef

You know those meals that look fancy, taste ridiculous, and secretly cost less than your coffee order? This is that. One pot of comforting bean soup, a zesty coriander yoghurt on top, and suddenly your Tuesday night feels like a flex.

It’s fast, it’s filling, and it’s the kind of recipe you’ll “accidentally” brag about in group chats. Bonus: it reheats like a champ, so lunch tomorrow is already handled. Ready to make your spoon the happiest tool in your kitchen?

The Secret Behind This Recipe

This soup works because it layers simple flavors with ruthless efficiency.

Aromatics like onion, garlic, and cumin create a bold base, while tomatoes bring acidity and beans add body and protein. The coriander yoghurt is the mic-drop: creamy, tangy, herb-packed, and bright enough to wake up every spoonful. We lean on pantry beans, but elevate them with a quick spice bloom in olive oil.

A squeeze of lime at the end turns “good” into “oh wow.” And yes, the yoghurt topping takes two minutes—don’t skip it. It’s the difference between another bowl of beans and a legit restaurant-level finish.

Ingredients

• Olive oil: 2 tablespoons
• Yellow onion: 1 medium, diced
• Carrots: 2 small, diced
• Celery: 2 stalks, diced
• Garlic: 4 cloves, minced
• Ground cumin: 2 teaspoons
• Smoked paprika: 1 teaspoon
• Chili flakes or Aleppo pepper: 1/2 teaspoon (optional)
• Tomato paste: 1 tablespoon
• Canned diced tomatoes: 1 can (14–15 oz)
• Mixed beans (cannellini, black, kidney): 2 cans (15 oz each), drained and rinsed
• Vegetable or chicken stock: 4 cups
• Bay leaf: 1
• Fresh thyme or dried thyme: 1 teaspoon (or 2 sprigs fresh)
• Lime or lemon: 1 (juice to finish)
• Salt and black pepper: to taste
• Baby spinach or chopped kale: 2 cups (lightly packed)

For the Coriander Yoghurt:

• Greek yoghurt: 3/4 cup (or plain unsweetened yoghurt)
• Fresh coriander (cilantro): 1/2 cup, packed leaves and tender stems
• Garlic: 1 small clove
• Lime juice: 1–2 tablespoons
• Olive oil: 1 tablespoon
• Salt: generous pinch

Instructions

1. Prep the aromatics. Dice onion, carrots, and celery. Mince garlic.

   Rinse and drain the beans. Measure spices so you can move fast once the oil’s hot.
2. Sweat the base. In a heavy pot, heat olive oil over medium. Add onion, carrots, and celery with a pinch of salt.

   Cook 6–8 minutes until softened and lightly golden at the edges.

3. Bloom spices. Stir in garlic, cumin, smoked paprika, and chili flakes. Cook 45–60 seconds until fragrant. Don’t let the garlic brown; you’re going for “aromatic,” not “campfire.”
4. Tomato lift. Add tomato paste and cook 1 minute, stirring, to caramelize.

   Then add canned tomatoes and cook 2 minutes to concentrate flavor.

5. Build the soup. Add beans, stock, bay leaf, and thyme. Bring to a gentle simmer. Reduce heat and cook 12–15 minutes, uncovered, until the flavors mingle and the broth tastes cohesive.
6. Make the coriander yoghurt. In a blender or with an immersion blender, blitz yoghurt, coriander, garlic, lime juice, olive oil, and salt until smooth and pale green.

   Adjust lime and salt to taste. It should be bright and tangy.

7. Green finish. Stir spinach or kale into the soup. Simmer 2–3 minutes until wilted.

   Fish out the bay leaf and thyme stems if used.
8. Season like you mean it. Add lime juice, salt, and pepper to the soup. Taste and tweak. If it’s flat, it needs more acid or salt.

   If it’s too punchy, add a splash of stock.

9. Serve. Ladle into bowls and spoon over generous swirls of coriander yoghurt. Add extra cracked pepper, a drizzle of olive oil, and lime zest if you’re feeling fancy.

Storage Instructions

• Fridge: Store soup and yoghurt separately. Soup keeps 4–5 days; yoghurt 3–4 days in an airtight container.
• Freezer: Soup freezes well up to 3 months.

  Skip freezing the yoghurt; make it fresh. Thaw soup overnight in the fridge.

• Reheat: Warm soup on the stove over medium-low with a splash of water or stock. Add greens fresh at reheat if you want maximum color and texture.
• Meal prep tip: Portion into single-serve containers and keep a jar of the yoghurt ready.

  Instant WFH lunch, zero excuses.

Nutritional Perks

• High in fiber and plant protein: Beans deliver satiety without a food coma. Your gut microbiome just sent a thank-you note.
• Balanced macros: Beans and yoghurt create a solid protein-carb mix, while olive oil adds heart-healthy fats.
• Micronutrient rich: Spinach or kale brings iron and vitamin K; tomatoes add lycopene; coriander offers antioxidants and freshness.
• Reasonable calories: A hearty bowl with yoghurt typically lands around 350–450 calories, depending on your drizzle discipline.

Common Mistakes to Avoid

• Skipping the spice bloom: Tossing spices straight into liquid mutes them. Briefly toasting in oil is non-negotiable for depth.
• Under-salting: Beans are sponges.

  Salt in layers—veg stage, simmer stage, and final taste—so the soup isn’t bland.

• Boiling aggressively: Hard boils break beans and muddle flavor. Gentle simmer = creamy texture without bean carnage.
• Over-thickening: If it gets too dense, add stock or water. It’s soup, not hummus (different party).
• Yoghurt shock: Don’t add the yoghurt to the pot; it can split.

  Keep it as a topping, where it belongs, looking all glossy and photogenic.

Recipe Variations

• Spicy chipotle twist: Add 1 chopped chipotle in adobo to the simmer and a pinch of coriander seed to the bloom.
• Creamier base: Blend 2 cups of the soup and return to the pot for a thicker, chowder-like texture—still dairy-light.
• Protein boost: Stir in shredded rotisserie chicken or crumbled cooked chorizo. Adjust salt accordingly.
• Mediterranean vibes: Use oregano, add roasted red peppers, and finish with lemon zest and feta instead of yoghurt.
• Vegan version: Swap Greek yoghurt for coconut yoghurt or a cashew-lime crema. Use veggie stock.
• Herb swap: No coriander?

  Use parsley with a little mint. Different, still fresh.

• Grain add-in: Toss in cooked farro, brown rice, or small pasta for extra heft. Keep liquids flexible.

FAQ

Can I use dried beans instead of canned?

Yes.

Soak 1 1/2 cups dried beans overnight, then simmer until tender before adding to the soup. You’ll get superb texture, but factor in extra time and salt the cooking water to season them from the inside.

What yoghurt works best for the topping?

Greek yoghurt is ideal for thickness and tang. Regular plain yoghurt works, but strain it for 20–30 minutes if you want that lush, spoonable vibe.

How do I make it kid-friendly?

Skip the chili flakes and use mild paprika only.

Blend part of the soup for a smoother texture and serve the yoghurt on the side so they can control the “green stuff.”

My soup tastes flat—what now?

Add a squeeze of lime, a pinch of salt, and a drizzle of olive oil. Acid, salt, and fat are your three dials. Adjust one at a time and taste after each tweak, IMO.

Can I meal-prep the coriander yoghurt?

Totally.

It holds 3–4 days in the fridge. If it thickens, loosen with a teaspoon of water or lime juice and stir before serving.

Is there a no-blender option for the yoghurt?

Yes. Finely chop coriander and garlic, then stir into yoghurt with lime, oil, and salt.

It won’t be silky, but it’s still fire.

What if I hate coriander?

Use parsley and a bit of dill or mint. Different personality, same freshness. FYI, lemon works better than lime with parsley.

Wrapping Up

This Bean Soup with Coriander Yoghurt is comfort food that doesn’t require a nap or a trust fund.

It’s pantry-friendly, weeknight-fast, and bold enough to impress people you secretly want to impress. Make it once, memorize the flow, and riff with whatever beans and greens you’ve got. Your future self—aka tomorrow’s lunch—will be very, very pleased.