Yoghurt soup cups

Yoghurt soup cups

4.3 3 évaluations

Préparation 25min

Total 1h 10min

20 portions

Ingrédients

medium-grain white rice
80 g
garlic clove
1
brown onion cut into halves
120 g
Vegetable stock paste (see Tips)
1 tbsp
water
800 g
Greek yoghurt
300 g
egg
1
salt to taste
fresh ground black pepper to taste
unsalted butter
1 ½ tbsp
canned chickpeas rinsed and drained (approx. 200 g after draining)
400 g
dried chilli flakes
½ - 1 tbsp
kale stalks removed and leaves finely chopped
3 stalks

Niveau

facile

Infos nut. par 1 portions

Sodium 56.4 mg

Protides 3.6 g

Calories 297.8 kJ / 71.2 kcal

Lipides 1.7 g

Fibre 1.6 g

Graisses saturées 0.7 g

Glucides 10.6 g

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Également présenté dans

Entertaining with Dani Valent 95 Recettes
Australie et Nouvelle-Zélande

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