Yogurt Soup Recipes
CREAMY INDIAN YOGURT SOUP
A fabulous soup for all seasons! Warm in winter or cool in summer, this lightly spiced soup is a wonderful first course or a meal with cucumber salad and naan. Serve warm, though it is also wonderful chilled.
Provided by Sarah Gilmore de Ruiter
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
- Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 12 g, Cholesterol 51 mg, Fat 30.2 g, Fiber 1.1 g, Protein 14.2 g, SaturatedFat 11.9 g, Sodium 451.3 mg, Sugar 9.4 g
YOGURT SOUP
Provided by Food Network
Categories main-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl combine all of the ingredients except cayenne. Serve in chilled bowls and garnish with cayenne pepper.
EASY YOGURT SOUP WITH ORZO AND CHICKPEAS
This simple Turkish yogurt soup from Claudia Roden relies on egg yolk and cornstarch prevent the yogurt from curdling. It's a pantry-friendly weeknight meal.
Provided by Claudia Roden
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cook the orzo or rice in boiling salted water for about 10 minutes, until done (check the package instructions), and then drain. Meanwhile, bring the stock to a boil in a separate pan.
- In a bowl, beat the cornstarch and egg yolk together with a fork until smooth, then beat in a spoonful of the yogurt until well blended. You can then add the remaining yogurt and beat until combined. Stir in the mint, saffron or turmeric, and some black pepper.
- Take the stock off the heat and pour in the yogurt mixture, whisking vigorously. Stir over very low heat until the soup begins to simmer. Continue to stir for 3 to 5 minutes, until it thickens slightly, then add the chickpeas and heat through. Season with a little salt.
- A few minutes before serving, mix the cooked orzo or rice into the soup.
- Serve with extra-virgin olive oil, sumac, and Aleppo pepper for people to sprinkle on the soup if they want to.
POTATO/YOGURT SOUP
I threw this together for my infant son and my "big girls" all thought it was a treat and begged for a taste. At supper, I had to break up fights of girls stealing spoonfuls from each other. My grandmother made soup like this when I was growing up, but this is a healthier version.
Provided by ladybug mom
Categories Potato
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- First peel and slice potatoes and rinse in cold water.
- Place potatoes in a heavy large pan and cover with water, just to cover.
- Boil until soft but not mushy.
- Pour about half of the water off of the potatoes, but save half, the starch that boils off the potatoes helps the soup to thicken and holds more nutrients.
- Add yogurt and spices and simmer 5-10 minutes to let the flavors mingle, and serve.
- I like a little shredded cheese in mine, Grew up with Cheddar, but like Mozzarella now.
Nutrition Facts : Calories 191.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 5.3, Sodium 31.8, Carbohydrate 39.6, Fiber 4.7, Sugar 3.6, Protein 5.8
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YOGURT SOUP – TURKISH FOODIE
From turkishfoodie.com
Cuisine TurkishTotal Time 45 minsCategory SoupCalories 98 per serving
- Wash the rice first and then place in a saucepan together with 3 cups water and add salt and cook for about 15 minutes, until it softens. And then reduce the heat.
- Add the yogurt mixture inside the saucepan and stir slowly to let the rice and yogurt mixture mix well. Stir continuously until it comes to boil and then cook for 10 minutes.
- In a separate pan, melt the butter or margarine and add the mint, stir a couple of times and let it sizzle then remove from heat and slowly sprinkle over the soup.
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