Yoghurt soup with chickpeas and garlic chilli oil

Yoghurt soup with chickpeas and garlic chilli oil

2.9 12 évaluations

Prép. 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

Niveau

facile

Infos nut. par 1 portion

Sodium 526.8 mg

Protides 19.4 g

Calories 2012.1 kJ / 480.9 kcal

Lipides 19.4 g

Fibre 6.5 g

Graisses saturées 2.7 g

Glucides 58.5 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Eat Well 102 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Tout montrer

Gyoza soup

25min

Creamy scallop soup with chorizo

30min

Sourdough soup (White borscht)

96h 30min

Sauerkraut soup

50min

Lablabi (Tunisian chickpea soup)

Pas d’évaluation

Versatile smooth soup

45min

Traditional minestrone

45min

White Bean, Tasmanian truffle and chive soup (Paul Foreman)

15min

Steamed white fish with chermoula and mulligatawny soup

1h

Express pho soup with spiralized daikon (Thermomix® Spiralizer, TM5)

50min

Use-it-up flu fighter chicken soup

30min

Turmeric chicken bone broth

6h 10min

Tout montrer