Yoghurt soup cups

Yoghurt soup cups

4.3 3 ratings

Prep. 25 min

Total 1 h 10 min

20 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portions

Sodium 56.4 mg

Protein 3.6 g

Calories 297.8 kJ / 71.2 kcal

Fat 1.7 g

Fibre 1.6 g

Saturated Fat 0.7 g

Carbohydrates 10.6 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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