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

Energy 297.8 kJ / 71.2 kcal

Fat 1.7 g

Fibre 1.6 g

Saturated Fat 0.7 g

Carbohydrates 10.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Entertaining with Dani Valent 95 recipes
Australia and New Zealand

You might also like...

Risotto with zucchini and prawns

1 h 15 min

Spicy udon noodles with tempeh (Matthew Kenney)

5 h 40 min

Winter radish, citrus and cashew cream (Matthew Kenney)

No ratings

Vegan strawberry ice cream

5 min

Cauliflower "fried" rice

45 min

Goi muc (squid salad)

45 min

Grain salad lettuce cups

1 h 55 min

Master stock chicken

1 h 30 min

Lupin with broad bean salad

45 min

Chocolate cake with lime cream

1 h 5 min

Eggplant with burghul

55 min

Penne with mussels

1 h 5 min