For the soup, melt the butter in a medium saucepan, add the onion and sauté over a low heat for five minutes.
Add the thyme, edamame beans, milk and stock cube and bring to the boil. Reduce the heat and simmer for ten minutes. Allow to cool slightly, then pour into a food processor and blend until smooth. Pour into a bowl.
For the dressing, in a bowl, mix the Greek-style yoghurt with a little water to thin it. Stir in the chopped coriander.
To serve, drizzle over the top of the soup with the dressing and olive oil.
