High-Protein Yogurt Barley Soup Recipe

About this recipe

A hearty and protein-packed yogurt barley soup, perfect for a satisfying dinner. This dish combines creamy yogurt, tender barley, and aromatic spices for a comforting meal.

Ingredients

• 1 Bunch Dill Leaves (Sabbasige Soppu)
• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 200 g Delichic Chicken Broth
• 90 g Cremberie Fruit Yoghurt Strawberry Cup
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 G Kinwaaquinoa
• 400 g Agapi Protein Greek Yogurt (Natural)
• 10 g Fresh Thyme
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 100 g X 3 Mtr Coriander Powder Combo

Instructions

1. 1. Heat 2 tablespoons of butter in a large pot over medium heat. Add 1/2 cup of barley and 1 finely chopped onion, and sauté until the onion is translucent and the barley is lightly toasted, about 5 minutes.
2. 2. In a mixing bowl, whisk together 6 eggs, 3 cups of chicken broth, 3 cups of yogurt, and 3 tablespoons of flour until smooth.
3. 3. Gradually pour the egg and yogurt mixture into the pot with the sautéed barley and onion, stirring constantly to prevent curdling.
4. 4. Add 1 teaspoon of thyme, 1 tablespoon of ground coriander, and 1 tablespoon of chopped dill to the pot. Stir well to combine.
5. 5. Cook the soup over low heat, stirring occasionally, until it is heated through and slightly thickened, about 10-15 minutes. Do not let it boil.
6. 6. Before serving, stir in the juice of 1 lemon and garnish with additional dill if desired. Serve hot for a comforting dinner.