Yoghurt soup with chickpeas and garlic chilli oil

Yoghurt soup with chickpeas and garlic chilli oil

2.9 12 rating

Prep. 30 min

Total 50 min

6 portions

Ingredients

Garlic chilli oil

olive oil
100 g
garlic cloves
2
dried chilli flakes
3 tsp

Yoghurt soup

Greek-style natural yoghurt
800 g
garlic clove
1
brown rice
200 g
boiling water
1000 g
Vegetable stock paste (see Tips)
2 tsp
gluten free cornflour
1 tbsp
dried mint
1 tbsp
sea salt
1 tsp
ground black pepper
1 pinch
canned chickpeas rinsed and drained (approx. 250 g after draining)
400 g
fresh spinach leaves torn
40 - 50 g
fresh mint leaves only, torn
2 sprigs
fresh flat-leaf parsley leaves only, torn
2 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 526.8 mg

Protein 19.4 g

Calories 2012.1 kJ / 480.9 kcal

Fat 19.4 g

Fibre 6.5 g

Saturated Fat 2.7 g

Carbohydrates 58.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Eat Well 102 Recipes
Australia and New Zealand

You might also like...

Mushroom tart

50 min

Caramelised fennel and ricotta tarts with Parmesan crisps

2 h 30 min

Broccoli and blue cheese soup

25 min

Herbed mushrooms with pearl barley and roasted hazelnuts

13 h 25 min

Pearl barley risotto with asparagus

1 h 5 min

Turkey buffe and herby quinoa stuffing (MEATER+®)

6 h 20 min

Chopped vegetable salad

10 min

Sardines in parcels with green bean salad

1 h

Broccoli and pea soup with cauliflower cashew cream

40 min

Broccoli soup with sage oil

30 min

Classic mushroom risotto

30 min

Rice salad

1 h