in Soup Recipes

Oriental yogurt and lemon soup with zucchini

updated

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Ingredients for 2 servings:

  • 2 onions
  • 1 chili pepper(s), fresh
  • 300 g zucchini
  • 150 g chickpeas from the can
  • 200 g natural yogurt
  • 600 ml chicken broth
  • 1 m.-sized egg(s)
  • 1 lemon(s)
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 4 sprigs of mint
  • some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Finely dice the onion and chili pepper. Drain and rinse the chickpeas. Wash the zucchini and cut into the desired shape. Pluck the mint leaves from the stems. Heat a little oil in a pan and sauté the onions and chili for 2 minutes. Add the cumin, turmeric, and chickpeas and deglaze with the chicken stock. Simmer over low heat for 10 minutes. Meanwhile, mix together the yogurt, egg, and lemon juice and fry the zucchini in the pan. After 10 minutes, remove the soup from the heat and puree, then stir in the yogurt mixture and serve with the fried zucchini and mint leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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