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Soak the soy beans in water overnight.
After soaking, rinse them under cold water.
Put the beans into a pot with the Knorr vegetable stock. Bring to the boil, skimming off the foam that will form at the top, then turn down to a simmer. Allow to cook for 3 hours, until tender, but still have a bite. Top up with more water if need be.
Strain and put aside to cool.
Preheat the oven to 190C.
Toss the edamame beans in the olive oil, and then toss them through the Knorr Brown Onion Soup. Place them on a baking tray and roast in the oven for 20-30 minutes tossing every 10 minutes, until crunchy.
Put aside to cool.
In a bowl, whisk together the Knorr Light Yoghurt and Herb Salad Dressing, chopped coriander, lemon juice & zest.
Prepare all the vegetables and split them evenly between 4 bowls.
Add the cooked soy beans, crispy edamame, and finish by drizzling over the Knorr Light Yoghurt & Herb Salad Dressing.