Yogurt Soup Recipes

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CREAMY INDIAN YOGURT SOUP



Creamy Indian Yogurt Soup image

A fabulous soup for all seasons! Warm in winter or cool in summer, this lightly spiced soup is a wonderful first course or a meal with cucumber salad and naan. Serve warm, though it is also wonderful chilled.

Provided by Sarah Gilmore de Ruiter

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 12

¼ cup canola oil
2 jalapeno peppers, chopped
1 (3 inch) piece fresh ginger, peeled and minced
4 cloves garlic, minced
2 (32 ounce) containers Greek yogurt
1 tablespoon chili powder
1 tablespoon ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

  • Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
  • Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 12 g, Cholesterol 51 mg, Fat 30.2 g, Fiber 1.1 g, Protein 14.2 g, SaturatedFat 11.9 g, Sodium 451.3 mg, Sugar 9.4 g

SPINACH AND YOGURT SOUP



Spinach and Yogurt Soup image

A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.

Provided by Sean

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ tablespoons butter or margarine
1 medium onion, finely chopped
2 teaspoons all-purpose flour
⅓ teaspoon salt
¼ teaspoon dried tarragon
1 pinch ground nutmeg
1 pinch cayenne pepper
1 (16 ounce) package frozen chopped spinach, thawed
2 cups chicken broth
¾ cup plain yogurt
2 slices lemon, cut in half for garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
  • Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 12.7 g, Cholesterol 14.2 mg, Fat 5.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 5.3 g

YOGURT SOUP



Yogurt Soup image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

5 cups plain yogurt
2 cucumbers, peeled and finely diced
2 cups water
1/3 cup chopped cilantro
2 cloves garlic, mashed to a paste
2/3 cup almonds, crushed in food processor
Salt and pepper to taste
Cayenne pepper for garnish

Steps:

  • In a large bowl combine all of the ingredients except cayenne. Serve in chilled bowls and garnish with cayenne pepper.

YOGURT SOUP



Yogurt Soup image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

6 cups chicken, lamb or beef stock
2/3 cup rice
3 cups plain yogurt
3 tablespoons flour
2 egg yolks
2 cups cold water
Salt and freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons dried mint leaves

Steps:

  • Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
  • In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
  • Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water).

POTATO/YOGURT SOUP



Potato/yogurt Soup image

I threw this together for my infant son and my "big girls" all thought it was a treat and begged for a taste. At supper, I had to break up fights of girls stealing spoonfuls from each other. My grandmother made soup like this when I was growing up, but this is a healthier version.

Provided by ladybug mom

Categories     Potato

Time 30m

Yield 6 cups

Number Of Ingredients 4

6 medium potatoes
1 cup plain yogurt
3 cloves fresh garlic
1/4 teaspoon dill seed

Steps:

  • First peel and slice potatoes and rinse in cold water.
  • Place potatoes in a heavy large pan and cover with water, just to cover.
  • Boil until soft but not mushy.
  • Pour about half of the water off of the potatoes, but save half, the starch that boils off the potatoes helps the soup to thicken and holds more nutrients.
  • Add yogurt and spices and simmer 5-10 minutes to let the flavors mingle, and serve.
  • I like a little shredded cheese in mine, Grew up with Cheddar, but like Mozzarella now.

Nutrition Facts : Calories 191.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 5.3, Sodium 31.8, Carbohydrate 39.6, Fiber 4.7, Sugar 3.6, Protein 5.8

EASY YOGURT SOUP WITH ORZO AND CHICKPEAS



Easy Yogurt Soup With Orzo and Chickpeas image

This simple Turkish yogurt soup from Claudia Roden relies on egg yolk and cornstarch prevent the yogurt from curdling. It's a pantry-friendly weeknight meal.

Provided by Claudia Roden

Time 30m

Yield Serves 4

Number Of Ingredients 13

¼ cup (50 g) orzo or long-grain rice
3 cups (720ml) chicken or vegetable stock
1 tbsp cornstarch
1 egg yolk
1 cup (240 g) Greek yogurt
1 tbsp dried mint
1 good pinch saffron threads or ½ tsp ground turmeric
Black pepper
¾ cup (120 g) canned chickpeas, drained and rinsed
Salt
Extra-virgin olive oil for serving
Sumac for serving
Aleppo pepper for serving

Steps:

  • Cook the orzo or rice in boiling salted water for about 10 minutes, until done (check the package instructions), and then drain. Meanwhile, bring the stock to a boil in a separate pan.
  • In a bowl, beat the cornstarch and egg yolk together with a fork until smooth, then beat in a spoonful of the yogurt until well blended. You can then add the remaining yogurt and beat until combined. Stir in the mint, saffron or turmeric, and some black pepper.
  • Take the stock off the heat and pour in the yogurt mixture, whisking vigorously. Stir over very low heat until the soup begins to simmer. Continue to stir for 3 to 5 minutes, until it thickens slightly, then add the chickpeas and heat through. Season with a little salt.
  • A few minutes before serving, mix the cooked orzo or rice into the soup.
  • Serve with extra-virgin olive oil, sumac, and Aleppo pepper for people to sprinkle on the soup if they want to.

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