Rice Soup Recipe
The rice soup recipe is not only low in calories, making it a great option, but its main feature that enhances its taste is the variety of spices used.
Ingredients
- 6 1/2 tbsp. rice raw
- 13 1/2 oz. Greek yogurt
- 1 egg yolk
- 2 tbsp. lemon juice
- 1 1/2 tbsp. all purpose flour
- 2 tbsp. butter
- 2 tbsp. olive oil
- 5 1/2 cups water
Spices
- 1 tbsp. chili flakes
- 1 tbsp. dried mint
- Salt and pepper to taste
Instructions
- Place a large pot on the stove and turn on the heat. Add 13 1/2 oz or 1.6 cups of Greek yogurt, 1 1/2 tbsp of flour, and 2 tbsp of lemon juice to the pot. Blend the mixture until you achieve a smooth consistency. Crack open an egg and add the yolk to the pot, then mix again. Pour in 6 cups of water.
- Cook the mixture over medium heat. Rinse and drain 6.5 tbsp of raw rice thoroughly. Once the soup starts to boil, add the rice and let it simmer for a little longer.
- Meanwhile, preheat a medium skillet. Add 2 tbsp of butter and 2 tbsp of olive oil to the skillet. Mix in dried mint and chili flakes once the oils have melted and warmed up.
- Pour the prepared spicy oil over the soup. Finally, add salt to taste. Let the soup simmer briefly, then remove it from the heat.
Video
Notes
For the best consistency and taste, use strained Greek yogurt. You can either purchase strained Greek yogurt or make it at home. To make it at home, simply place a few tablespoons of Greek yogurt in a paper towel-lined strainer. Put a container under the strainer to catch any drips, and let it sit in the refrigerator for a few hours.
Ensure that the water you add to the soup is cold for optimal results.
If you enjoy spicy flavors, consider adding a fresh chili pepper to the soup while it is boiling for an extra kick.
Nutrition
Serving: 1gCalories: 146kcalCarbohydrates: 8gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 6gTrans Fat: 0gCholesterol: 44mgSodium: 115mgFiber: 0gSugar: 2g
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