Herbed Yogurt Rice Soup

Herbed Yogurt Rice Soup is a light yet flavorful dish, perfect for a warm, comforting meal. The combination of yogurt and rice creates a creamy base, while the fresh cucumber and tomatoes add a refreshing crunch. The spices — cumin, turmeric, and coriander — add an aromatic depth to the soup, complementing the natural tartness of the yogurt. This soup is a delightful blend of textures, with the rice adding substance and the herbs providing a fragrant finish. The refreshing lemon juice and mint elevate the flavors, making this soup a perfect dish for a light lunch or a satisfying dinner.

For a Serving Size of Two:

Ingredients:

• 100 grams cooked rice (preferably short-grain or basmati)
• 200 grams plain yogurt
• 1 tablespoon olive oil
• 100 grams diced onions
• 2 cloves garlic , minced
• 100 grams finely chopped cucumber
• 150 grams finely chopped tomato
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried mint leaves
• 1 tablespoon fresh coriander (cilantro), chopped
• 500 ml vegetable broth or water
• 1 tablespoon lemon juice
• Salt, to taste

Procedure:

• Heat the olive oil in a medium-sized pot over medium heat. Add the diced onions and sauté for 4-5 minutes, until they soften and turn translucent. Add the minced garlic and cook for another minute, until fragrant.
• Stir in the ground cumin, turmeric, coriander, and black pepper. Cook for 1-2 minutes, allowing the spices to release their flavors.
• Add the chopped tomato and cucumber to the pot. Stir well and cook for 3-4 minutes until the vegetables soften. Add the vegetable broth or water, bring the mixture to a boil, and then lower the heat to simmer for about 10 minutes.
• In a small bowl, whisk together the yogurt and lemon juice until smooth. Once the soup has simmered and the vegetables are tender, add the cooked rice to the pot. Stir to combine and then gradually whisk in the yogurt mixture, ensuring it blends well with the broth.
•  Stir in the dried mint leaves and fresh chopped coriander. Taste and adjust the seasoning with salt, if needed.
• Ladle the soup into bowls and garnish with additional fresh coriander if desired.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g