Vegetable and Yogurt Soup
Finely diced carrot, potato, zucchini, and onion in a gently thickened yogurt broth with vermicelli and celery leaves.
By Moow Editorial ·
- Temper the yogurt mixture with hot broth before adding it to the pot, then keep the soup below a hard boil to prevent curdling.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 bowls
- Prep time: 10 minutes
- Cook time: 30 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 bowls.
- Calories: 120 kcal
- Protein: 3 g
- Carbohydrates: 15 g
- Fat: 6 g
- Sodium: 406 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 1 carrot
- 1 zucchini
- 1 potato
- 1 onion
- 2 garlic cloves
- scant 1/2 cup (100 ml) plain yogurt
- 2 tbsp all-purpose flour
- 2 celery leaves
- 2 tbsp neutral oil
- 3 tablespoons plus 1 teaspoon (50 ml) fine vermicelli noodles
- 5 cups (1.2 liters) water
- 1 teaspoon fine salt
Directions
1. Cut the carrot, potato, and zucchini into very small, even dice. Finely dice the onion and garlic.
2. Heat the neutral oil in a soup pot. Sweat the onion and garlic, then add the carrot, potato, and zucchini in sequence, sautéing each for a few minutes before adding the next.
3. Add the five glasses of water and simmer over medium heat until the vegetables are tender.
4. Whisk the yogurt and flour with a little hot soup liquid until smooth. Strain if needed, then pour it slowly into the pot while stirring continuously.
5. Reduce the heat, add the vermicelli, and simmer until tender.
6. Stir in the salt and celery leaves during the final 1–2 minutes, then serve the soup chunky rather than blended.
Sources
Contains milk, wheat, and celery. Temper the yogurt gradually to reduce curdling, and refrigerate leftovers within 2 hours.