Tarhana Soup

With 154 kcal and 4g of protein per serving, this recipe helps control appetite before meals due to its low calorie content.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 60 g tarhana · 199 kcal in the whole recipe
• 1 tsp tomato paste · 21 kcal in the whole recipe
• 2 tsp olive oil · 88 kcal in the whole recipe
• Mint, red pepper flakes, salt

Method

1. Required equipment: A medium-sized pot, a bowl, and a whisk (or a fork).

   

2. Place 60 grams of tarhana into a bowl and add 1 cup of warm water.

   

3. Use a fork to mash and stir the tarhana for 10 minutes until there are no lumps left.

   

4. Place the medium pot on the stove and add 2 teaspoons of olive oil.

   

5. Turn the stove to medium heat and add 1 teaspoon of tomato paste to the pot.

   

6. Sauté the paste by stirring for about 1 minute until the raw smell disappears.

   

7. Slowly pour the tarhana mixture you prepared and 2 cups of hot water into the pot.

   

8. Keep stirring the soup constantly and let it come to a boil.

   

9. Once the soup thickens and starts bubbling on the surface, turn the stove to the lowest setting.

   

10. Add salt, dried mint, and chili flakes to your preference and stir one more time.

    

11. Remove the soup from the heat and serve it hot.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.