Yoghurt soup with chickpeas and garlic chilli oil

Yoghurt soup with chickpeas and garlic chilli oil

2.9 12 évaluations

Préparation 30min

Total 50min

6 portions

Ingrédients

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

Infos nut. par 1 portion

Calories 480.9 kcal / 2012.1 kJ

Protides 19.4 g

Lipides 19.4 g

Glucides 58.5 g

Fibre 6.5 g

Graisses saturées 2.7 g

Sodium 526.8 mg

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Également présenté dans

Eat Well 102 Recettes
Australie et Nouvelle-Zélande

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