Soups Mediterranean Turkey
Yayla Çorbası (Yogurt Mint Soup)
Method
Simmer Grain: Cook the brown rice in the vegetable broth for 12 minutes until tender.
Whisk Base: Whisk the yogurt, egg, and cornflour together in a bowl until completely smooth.
Temper Mixture: Slowly stir a ladle of hot broth into the yogurt before pouring everything into the pot.
Infuse Herb: Simmer gently on low heat for 3 minutes, then swirl in olive oil and dried mint.
Chef's Tip
Nutritional Insight: This concentrated yogurt base provides high-protein satiety to suppress food noise whilst remaining incredibly gentle on the digestive system during GLP-1 therapy. Culinary Hack: Whisk the yogurt mixture continuously while adding hot broth to ensure a smooth, velvety soup without curdling.
Nutrition Facts
Per serving
195
Calories
21 g
Protein
4 g
Fat
18 g
Carbs
