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

• - Thyme Bunched Herb
• 1 Bunch Fresh Dill (Bunch)
• 125G Daylesford Organic Brandy Butter
• - Heera Pearl Barley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 150G Fage Total 0% Greek Strained Yoghurt With Honey
• 100 G East End Ground Coriander
• 350G Natoora Large New Season Unwaxed Lemons
• 200 G Authentic Greek Yogurt
• 1.5 Kg Best In Plain Flour 1.5 Kg

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 1 1/2 cups of greek yogurt, 3 cups of chicken broth, 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.