HOMEMADE YOGHURT SOUP

During cooler days, I cannot think of anything better than some nice hot soup for meal times. This is definitely one of our favourite soups especially during autumn and winter. It is easy to make, doesn't take long to prepare and cook, and satisfies everyone in the family from our tiny baby to the eldest in the family. It is filling enough and if you'd like your dinner to be quick, healthy and light, then this is a real winner. It has both carbohydrates and protein in just right proportions.

This particular food originally comes from Turkish cuisine but it is altered slightly in different recipe books. Below is how we make it.

Our homemade yoghurt/rice soup

Ingredients: 

A cup of rice
A medium size bowlful of natural plain yoghurt
1 tablespoonful of wholemeal or white plain flour
Ground mint
Salt
Hot chilli pepper flakes (optional)
Olive oil (optional)

Method:

Version 1: Boil rice in plenty of water in a pot until the rice is cooked. In a bowl, mix the yoghurt with the flour well and then slowly pour it into the rice. As you do so, keep stirring. Once it starts boiling again, turn the heat down to low and let it simmer for 5-10 minutes (so that there is no raw flour smell in the soup). Add in your salt, chilli flakes and mint just before taking it off the stove.

Version 2: Boil rice in plenty of water in a pot until the rice is cooked. In a bowl, mix the yoghurt with the flour well and then slowly pour it into the rice. As you do so, keep stirring. Once it starts boiling again, turn the heat down to low and let it simmer for 5-10 minutes (so that there is no raw flour smell in the soup). Add in your salt. In a saucepan, heat up some oil (1-2 tablespoons) and cook the pepper flakes and mint in it for a minute or until it starts changing colour. After that, pour this mixture onto the soup and it is all ready to serve.

Note: The recipe above takes less than half an hour to be prepared, cooked and served.