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–+ servings

Yogurt Soup

A nourishing, comforting yogurt and rice soup - gentle and warming when served hot, and just as enjoyable when served cold.
Shared notes will appear here.
Soups, Salads & Bowls
Middle Eastern, Turkish
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Creamy yogurt and rice soup with dried mint, finished with a swirl of olive oil and red pepper flakes in a white bowl.
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Ingredients:

Soup
  • ½ cup rice
  • 1 cup water
  • 32 oz chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried mint
Yogurt Base
  • 2 cups plain whole-milk yogurt
  • 2 egg yolks
  • 2 tbsp flour
  • 1 tsp salt
Sauce
  • 2 tbsp olive oil
  • ½ tsp red crushed pepper

Method:

Start Cooking
  • Cook the rice: Add the rinsed rice and 1 cup water to a pot. Cook until the rice is tender and the water is mostly absorbed.
  • Build the broth base: Add the chicken broth and 2 tablespoons olive oil to the pot with the rice. Bring to a gentle simmer.
  • Prepare the yogurt base: In a metal or glass bowl, whisk together the yogurt, egg yolks, flour, and salt until completely smooth.
  • Temper the yogurt: Slowly add 1 cup of hot broth from the pot into the yogurt mixture, whisking constantly so it does not curdle.
  • Combine: Gradually pour the warmed yogurt mixture back into the main pot, stirring constantly.
  • Simmer: Add the dried mint. Simmer over low heat for about 10 minutes, stirring occasionally so the rice does not stick to the bottom.
  • Rest: Turn off the heat and let the soup rest for 10 minutes.
  • Make the sauce: Heat 2 tablespoons olive oil and red pepper flakes in a small pan just until fragrant (about 30 seconds).
  • Serve warm or cold in a bowl, drizzling the sauce over the top. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Any type of rice works well.
  • You can use all broth, all water, or a mix. Just keep the total liquid the same.
  • Butter can be used instead of olive oil for a richer flavor.
  • It is often used as a home remedy for stomach issues because of its probiotic-rich yogurt base. 
 
Make it yours
  • Add 1 clove pressed garlic to the soup.
  • Stir 1 tablespoon tomato sauce into the chili oil for a deeper, richer topping.
  • Add ½–1 cup cooked chickpeas for extra texture and protein.
 
At the table
  • Enjoy it just as it is. This soup is wonderful warm on cooler days and refreshing when served cold in summer. 

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Nutrition:

Calories: 344 kcal | Carbohydrates: 29 g | Protein: 10 g | Fat: 21 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Cholesterol: 120 mg | Sodium: 998 mg | Potassium: 297 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 345 IU | Vitamin C: 1 mg | Calcium: 183 mg | Iron: 1 mg
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