Yogurt Soup(Spaas)
A comforting Mediterranean yogurt soup with hearty barley, fresh herbs, and a tangy lemon flavor, perfect for warming or chilling, suitable for any season and palate.
Ingredients
Instructions
- Saute the cooked barley and chopped onion in butter until tender.
- In a bowl, mix together the eggs, chicken broth, yogurt, and flour until smooth.
- Add the egg mixture to the sautéed barley and onion, stirring well.
- Incorporate the thyme, dill, ground coriander, salt, and pepper into the soup.
- Cook over low heat until piping hot, stirring frequently to prevent curdling.
- Add chopped mint and the juice of one lemon before serving.
- Best served chilled, but also delicious hot.
Tips & Substitutions
To enhance the flavor of your Yogurt Soup, consider using homemade chicken broth for added richness. If you're short on time, store-bought broth works well. For a thicker consistency, you can blend in a bit more flour or add a touch of cream. Fresh herbs really elevate the dish, so don't skip the dill or mint. If you're not a fan of coriander, try replacing it with cumin for a different flavor profile.
Serving Suggestions
This yogurt soup can be served either chilled or hot, making it versatile for any season. Pair it with crusty bread or a refreshing side salad for a complete meal. It also pairs beautifully with Lemon Garlic Chicken Thighs for a delightful dinner. Garnish with extra fresh dill and a squeeze of lemon juice for a zesty finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring frequently to prevent curdling. If the soup thickens too much, add a splash of water or broth to achieve your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Yogurt Soup(Spaas) contains roughly 933 calories, with 27g protein, 185g carbohydrates, and 14g fat. It is an excellent source of vitamin C (216% of the Daily Value), iron (160% of the Daily Value), and dietary fiber (89% of the Daily Value). Note that it is relatively high in sodium, at 1358mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other grains instead of barley?
Absolutely! You can substitute barley with quinoa or farro for a different texture. These alternatives will also provide a nutritious base for your soup. Just ensure to adjust the cooking time as needed, since different grains have varying cooking times.
Is this soup suitable for a vegetarian diet?
Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken broth. Additionally, you can omit the eggs or replace them with a vegan egg substitute to cater to vegan diets. The yogurt adds creaminess, making it a satisfying vegetarian option.
How can I make this soup spicier?
To add some heat to your Yogurt Soup, consider incorporating red pepper flakes or a diced jalapeño when sautéing the onions. You can also serve it with a drizzle of hot sauce or a sprinkle of cayenne pepper for those who enjoy a spicy kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).