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...

Lentil hotpot

12h 45min

Chai tea

15min

Pasta e fagioli (Pasta and beans)

40min

Chicken with yoghurt tahini sauce (Fattet d'jaj)

1h 10min

Semolina dumplings with mushroom sauce

40min

Beetroot risotto

35min

Chorizo and bean winter warmer

1h 30min

Beetroot soup with herb dumplings

1h 10min

Pea and ginger soup, lemon salmon with broccoli

50min

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

25min

Revithia (chickpea soup)

24h 40min

Coriander pesto pizza

1h 30min