Toyga Soup (Yogurt and Wheat Berry)

Combining complex carbohydrates from wheat berries and chickpeas with protein from yogurt and egg creates a highly nutritious, deeply satisfying bowl.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 cup dry wheat berries (80 g) · 266 kcal in the whole recipe
• 1/2 cup cooked chickpeas (100 g) · 164 kcal in the whole recipe
• 1.5 cups plain yogurt (400 g) · 240 kcal in the whole recipe
• 1 egg (50 g) · 72 kcal in the whole recipe
• 1.5 tablespoons flour (20 g) · 70 kcal in the whole recipe
• 1 tablespoon butter (14 g) · 100 kcal in the whole recipe
• 1 teaspoon dried mint and 1 teaspoon salt

Method

1. Place washed wheat berries in a pot with 5 cups of water and cook over medium heat until soft.

   

2. Add the cooked chickpeas to the tender wheat berries and simmer gently on low heat.

   

3. In a separate bowl, whisk plain yogurt, flour, and egg until smooth, then temper with a ladle of hot soup broth.

   

4. Slowly pour the tempered yogurt mixture into the pot while stirring constantly until it boils, then stir in salt.

   

5. Melt butter in a small pan, sizzle the dried mint until fragrant, and drizzle over the hot soup before serving.

   

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