pastry yogurt soup

Ingredients for yoghurt soup recipe
1 cup of chickpea
5 cups of hot water
1 cup of water or chicken broth
Salt


1 water glass of wholemeal noodles
1 glass of light yogurt
1 tablespoon full wheat flour
2 sweet spoon butter
1 tablespoon dry mint

How to make a yoghurt soup
Wash the chickpeas with plenty of water and siphon the water. Add water and wait for 1 night. Change the water and boil it until it softens. Leave the water and the meat to boil. Add salt and garnishes and cook until soft. Add chickpeas and cook for 15 minutes. Mix the yoghurt and the flour thoroughly in a bowl. Add 1 bucket of water from the soup and beat it and add it slowly to the soup. Bake for 15 minutes. In a separate pan, melt the butter and mix with mint and add to the soup. Serve hot.
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