Yogurt and Rice Soup with Lemon and Mint
A tangy yogurt soup with rice and lemon, finished with fragrant dried mint warmed in oil.
By Moow Editorial ·
- Use equal spoon measures of yogurt and flour and whisk thoroughly to reduce the chance of curdling. Keep the soup at a gentle simmer after adding the yogurt.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 servings
- Prep time: 10 minutes
- Cook time: 15 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 2 servings.
- Calories: 210 kcal
- Protein: 8 g
- Carbohydrates: 22 g
- Fat: 10 g
- Sodium: 1775 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.
- 1/2 cup (115 g) plain yogurt
- 2 tbsp all-purpose flour
- 1 tbsp water
- 2 1/8 cups (500 ml) beef or chicken stock
- 2 tbsp rice
- 2 teaspoons (10 ml) lemon juice
- 1/4 teaspoon ground black pepper
- 1 tsp fine salt
- 1 tablespoon butter or olive oil
- 1 tbsp dried mint
Directions
1. Rinse the rice well. Simmer it in a small portion of the stock until tender.
2. Whisk the yogurt, flour, water, and lemon juice in a bowl until completely smooth.
3. Bring the remaining stock to a simmer. Gradually whisk some hot stock into the yogurt mixture, then pour the tempered mixture into the pot while whisking.
4. Add the cooked rice and simmer gently over low heat until lightly thickened. Season with salt and black pepper.
5. Heat the neutral oil in a small skillet, stir in the dried mint briefly, and pour it into the soup. Stir and serve hot.
Sources
Contains milk and wheat. Take care when pouring the hot mint oil, and refrigerate leftover soup within 2 hours.