Yogurt soup

Ingredients for 4 servings:

• 2 handfuls of rice pudding
• 1 tbsp flour
• 3 tbsp olive oil
• 750 ml water
• ½ tsp salt
• 500 ml Turkish yogurt
• salt and pepper
• 1 tsp lemon juice
• 1 pinch(s) thyme, dried
• 1 pinch(s) basil, dried
• 2 tbsp, dried mint (nana mint), dried
• 1 tsp vegetable stock powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegetarian

Fry the rice and flour in oil, then add water, stirring well. Add about 0.5 teaspoon of salt and cook until the rice is tender. Meanwhile, whisk the yogurt with a little salt and lemon juice. Bring the soup to a boil and add the yogurt a tablespoon at a time, stirring constantly. Then add the pepper, thyme, basil, and mint, and season to taste.