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Yoghurt soup cups

Yoghurt soup cups
4.3 3 ratings
Prep. 25 min
Total 1 h 10 min
20 portions
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Ingredients

  • medium-grain white rice
    80 g
  • garlic clove
    1
  • brown onion cut into halves
    120 g
  • Vegetable stock paste (see Tips)
    1 tbsp
  • water
    800 g
  • Greek yoghurt
    300 g
  • egg
    1
  • salt to taste
  • fresh ground black pepper to taste
  • unsalted butter
    1 ½ tbsp
  • canned chickpeas rinsed and drained (approx. 200 g after draining)
    400 g
  • dried chilli flakes
    ½ - 1 tbsp
  • kale stalks removed and leaves finely chopped
    3 stalks

Difficulty

easy

Nutrition per 1 portions

Sodium 56.4 mg
Protein 3.6 g
Calories 297.8 kJ / 71.2 kcal
Fat 1.7 g
Fibre 1.6 g
Saturated Fat 0.7 g
Carbohydrates 10.6 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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