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4 Serves
45 Mins
In a large pot, bring the vegetable broth and water to a boil, then add the rice and cook until tender.
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TunisianVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
108 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
139 mg / 4,700 mgSodium
1130 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
0 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
In a separate mixing bowl, whisk together the plain yogurt and egg yolk until smooth, then temper the mixture by slowly adding a ladle of the hot broth while whisking constantly.
Slowly pour the tempered yogurt mixture back into the main pot, stirring continuously over low heat to prevent curdling.
In a small saucepan, heat the olive oil and sauté the dried mint until fragrant, then drizzle this over the soup before serving.
48
g11
g18
g
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Turkish