Yayla Yogurt Soup

With 184 kcal and 7g of protein per serving, this recipe provides a voluminous start to your meal with low caloric density.

Ingredients

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

• 400g yogurt · 241 kcal in the whole recipe
• 60g rice (dry) · 217 kcal in the whole recipe
• 1 egg · 72 kcal in the whole recipe
• 20g flour · 75 kcal in the whole recipe
• 1 tbsp olive oil · 133 kcal in the whole recipe
• Dried mint, salt

Method

1. Required equipment: A medium-sized pot, a mixing bowl, a whisk, and a ladle.

   

2. Add 4 cups of water and 60 grams of rice to the pot.

   

3. Turn the stove to medium heat and boil for about 15 minutes until the rice is soft.

   

4. In a separate bowl, whisk 400 grams of yogurt, 1 egg, and 20 grams of flour until smooth.

   

5. Take a ladle of hot water from the pot and slowly add it to the yogurt mixture in the bowl while stirring (tempering).

   

6. Slowly pour the tempered yogurt mixture into the pot while stirring constantly.

   

7. Cook over low heat for 5 minutes, stirring constantly, until the soup thickens slightly.

   

8. Remove from heat before it starts boiling to prevent the yogurt from curdling.

   

9. Lightly heat 1 tablespoon of olive oil and dried mint in a small pan.

   

10. Drizzle the mint-infused oil over the soup and serve.

    

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