Yayla Corbasi (Easy Turkish yogurt soup with mint)
Yayla Corbasi, is a rich and creamy yogurt soup infused with mint butter. My recipe is 100% vegan and gluten-free, which brings this classic shepherd’s soup to just about everyone who knows how to eat!
Servings: 5 cups
Calories: 172kcal
Cost: $7
Ingredients
- ⅓ cup basmati rice or parboiled white rice
- 4 ¼ cups water
- 2 cups unsweetened plant-based yogurt
- 3 tablespoons white rice flour
- ⅛ teaspoon turmeric
- ½ teaspoon white pepper
- 4 teaspoons lemon juice
- 1 ¼ teaspoon salt or to taste
- ¼ cup vegan butter
- 2 tablespoons dried mint
Garnishes:
- Fresh mint leaves
- Paprika or crushed red pepper flakes
- Lemon zest
Instructions
- Rinse the rice thoroughly under cold water, then drain.
- In a large pot, combine the rice and water. Bring to a boil over high heat. Reduce the heat to low, cover the pot, and let it simmer for about 25 minutes, or until the rice is tender and cooked.
- In a bowl, whisk together the plant-based yogurt, white rice flour, turmeric, white pepper, lemon juice, and salt until smooth.
- Gradually pour the yogurt mixture into the cooked rice while continuously stirring. Cook over low heat for about 12-15 minutes, stirring occasionally. The soup will thicken and develop a creamy consistency.
- While the soup simmers, in a separate small saucepan, melt the vegan butter over low heat. Add the crushed dried mint and sauté for a minute or until fragrant.
- Portion the soup into individual bowls before drizzling the portions with the mint-infused vegan butter.
- Garnish each serving with fresh mint leaves, and either a sprinkle of paprika, some red pepper flakes, or lemon zest.
Nutrition
Serving: 1.3333cup | Calories: 172kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 13mg | Sodium: 710mg | Potassium: 175mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 529IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 0.2mg