Have you ever had one of those cozy, soul-warming soups that feels like a hug in a bowl? This comfort-infused yogurt soup is my go-to when the weather turns chilly and I’m craving something both nourishing and deliciously creamy, with a little zing from fresh lemon and aromatic herbs.
I adore the cozy warmth of a nicely crafted yogurt soup. The plain yogurt’s tangy richness paired with the silky smoothness of olive oil forms a fantastic foundation.
Then there’s rice, which makes a gentle but satisfying entrance. This soup is light yet hearty, and the touch of dried mint with the fresh parsley at the very end makes it sing.
Plus, it’s so good for you. Yogurt is a great source of protein and probiotics.
Ingredients
- Yogurt: Rich in probiotics, aids digestion, creamy texture.
- Olive Oil: Heart-healthy fats, enhances flavor, silky consistency.
- Egg: Provides protein, adds richness and thickens soup.
- Rice: Adds carbohydrates, texture and slight creaminess.
- Garlic: Boosts immune system, adds depth and savory aroma.
- Dried Mint: Fresh, herbal flavor, pairs well with yogurt.
- Lemon: Bright, tangy touch, balances creamy soup.
Ingredient Quantities
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 1 egg
- 4 cups chicken or vegetable broth
- 1/4 cup rice, rinsed
- Salt, to taste
- Black pepper, to taste
- 1 garlic clove, minced
- 1 tablespoon dried mint
- 1 tablespoon butter
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
How to Make this
1. In a big bowl, blend the egg, flour, and yogurt smooth together.
2. In a big saucepan, over medium-high heat, bring the chicken or vegetable broth to a light simmer.
3. Combine the rinsed rice and water in a saucepan. Cover and bring to a boil over high heat. Reduce heat to low and cook until all water is absorbed, about 15-20 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork.
4. Lower the heat and slowly add the yogurt mixture to the hot broth, whisking the two together until they are well combined. Stir continuously to prevent curdling.
5. Season with salt and black pepper to taste and continue to cook on low heat for another 8-10 minutes.
6. At the same time, in a small skillet, warm the olive oil and butter over medium heat.
7. Combine in the pan the minced garlic and dried mint, then sauté them together for about 1-2 minutes until they are aromatic.
8. Stir the well-combined mint and garlic mixture into the soup.
9. Let the soup simmer for a few more minutes, then adjust the seasoning if necessary.
10. Serve the soup red hot, garnished with fresh curly parsley (optional, of course), and a lemon wedge on the side for optional squeezing.
Equipment Needed
1. Large bowl
2. Whisk
3. Measuring cups and spoons
4. Large saucepan
5. Medium saucepan with lid
6. Fork
7. Small skillet
8. Wooden spoon or spatula
9. Knife (for chopping parsley and mincing garlic)
10. Cutting board
11. Ladle (for serving)
FAQ
- Can I use Greek yogurt instead of plain yogurt?Greek yogurt can be used as a substitute; however, this may yield a finished product with a somewhat thicker consistency. If desired, you can thin the Greek yogurt with a little water.
- Is there a vegetarian version of this soup?Definitely! Substitute vegetable broth in place of the chicken broth and make it vegetarian.
- Can I make this soup ahead of time?It can indeed be prepared a day in advance. When reheating the sauce, stir well and often to maintain a smooth, unbroken texture and consistency. I tend to use a whisk when sauces need more than a little stirring to get all the ingredients and flavors back to a cohesive whole.
- How do I store leftover yogurt soup?Keep any remaining food in an airtight container in the fridge for no longer than 3 days. Be sure to stir well before reheating.
- What can I use to substitute rice?As a substitute for rice, you might use pearl barley or orzo pasta. Either one will lend a different texture to the dish.
- Can I omit the egg from the recipe?You can skip the egg if you want to, but it does help to thicken and enrich the soup. Just be aware that if you leave it out, the texture may not be quite the same.
- Is it possible to use fresh mint instead of dried mint?Certainly, fresh mint can be utilized for an even more invigorating flavor. If opting for fresh mint rather than dried, use three times the amount.
Yogurt Soup Recipe Substitutions and Variations
Plain yogurt: Substitute Greek yogurt for a texture that is thicker, and use sour cream to achieve a tangier flavor.
Canola oil or sunflower oil can be used in place of olive oil.
Cornstarch or rice flour can be used as a gluten-free substitute for all-purpose flour.
Egg: As a vegan alternative, substitute with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Chicken or vegetable broth: Use water with a bouillon cube or homemade stock for additional depth.
Pro Tips
1. Prevent Curdling: To prevent the yogurt from curdling when added to the hot broth, ensure you lower the heat and add the yogurt mixture gradually while continuously whisking. You can also temper the yogurt by adding a ladle of hot broth slowly into the yogurt mixture before combining it with the larger pot.
2. Enhance Rice Flavor: Before cooking the rice, consider toasting it briefly in a dry pan over medium heat until it becomes slightly golden. This will add a pleasant nutty flavor to the soup.
3. Mint Infusion: For a more pronounced mint flavor, gently crush the dried mint with your fingers before adding it to the skillet with garlic. This releases more oils from the mint.
4. Customizable Texture: If you prefer a smoother texture, you can blend the soup slightly with an immersion blender before adding the garlic and mint mixture.
5. Lemon Zest: In addition to lemon wedges, consider adding a bit of freshly grated lemon zest into the soup before serving. This will add a bright, citrusy aroma that complements the richness of the dish.
Yogurt Soup Recipe
My favorite Yogurt Soup Recipe
Equipment Needed:
1. Large bowl
2. Whisk
3. Measuring cups and spoons
4. Large saucepan
5. Medium saucepan with lid
6. Fork
7. Small skillet
8. Wooden spoon or spatula
9. Knife (for chopping parsley and mincing garlic)
10. Cutting board
11. Ladle (for serving)
Ingredients:
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 1 egg
- 4 cups chicken or vegetable broth
- 1/4 cup rice, rinsed
- Salt, to taste
- Black pepper, to taste
- 1 garlic clove, minced
- 1 tablespoon dried mint
- 1 tablespoon butter
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions:
1. In a big bowl, blend the egg, flour, and yogurt smooth together.
2. In a big saucepan, over medium-high heat, bring the chicken or vegetable broth to a light simmer.
3. Combine the rinsed rice and water in a saucepan. Cover and bring to a boil over high heat. Reduce heat to low and cook until all water is absorbed, about 15-20 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork.
4. Lower the heat and slowly add the yogurt mixture to the hot broth, whisking the two together until they are well combined. Stir continuously to prevent curdling.
5. Season with salt and black pepper to taste and continue to cook on low heat for another 8-10 minutes.
6. At the same time, in a small skillet, warm the olive oil and butter over medium heat.
7. Combine in the pan the minced garlic and dried mint, then sauté them together for about 1-2 minutes until they are aromatic.
8. Stir the well-combined mint and garlic mixture into the soup.
9. Let the soup simmer for a few more minutes, then adjust the seasoning if necessary.
10. Serve the soup red hot, garnished with fresh curly parsley (optional, of course), and a lemon wedge on the side for optional squeezing.
