Yasmin Khan showcased her hot yoghurt and chickpea soup on Sunday Brunch.

The ingredients are: 30g butter, 2 tbsp sunflower oil, 2 medium onions, finely chopped, 3 garlic cloves, crushed, 400g tin of chickpeas, drained and rinsed, 1.25 litres good-quality chicken or vegetable stock, 75g pudding rice (or white rice), 500g Greek yoghurt, 15g bunch chives, finely chopped, 15g bunch dill, finely chopped, plus extra for garnishing, 20g bunch parsley, finely chopped, 1 tbsp dried mint, 1 tbsp cornflour, mixed into a paste with 2 tbsp cold water, 1 tsp sea salt and ½ tsp black pepper.