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...

Tomato and red lentil soup

30min

White zucchini and cannellini bean soup

25min

Curried lentils and steamed pumpkin

1h 15min

Spiced cauliflower pilau

20min

Roasted carrot dip

1h

"Spaghetti" with spinach and mint pesto (Thermomix® Spiralizer, using modes)

25min

Vegetable pilaf

1h

Revithia (chickpea soup)

24h 40min

Avgolemono (chicken soup with egg and lemon)

1h 15min

Lemon and herb salmon burgers with zucchini fries

55min

Tomato and lentil dahl

35min

Potato and porcini mushroom soup

30min