Yoghurt soup with chickpeas and garlic chilli oil

Yoghurt soup with chickpeas and garlic chilli oil

2.9 12 ratings

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

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Also featured in

Eat Well 102 Recipes
Australia and New Zealand

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