Happy World Vegetarian Day! How to Make Vegan Yogurt Soup

3 Ways to Make Vegan Yogurt Soup - wikiHowwindow.UVPERF = {};UVPERF.authtoken = 'b473c3f9-a845-4dc3-9432-7ad0441e00c3';UVPERF.start = new Date().getTime();/**//**/var WH = WH || {};WH.lang = WH.lang || {};button_swap = button_unswap = function(){};WH.exitTimerStartTime = (new Date()).getTime();WH.mergeLang = function(A){for(i in A){v=A[i];if(typeof v==='string'){WH.lang[i]=v;}}}; Sign Up or Log In or Log in via

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HomeArticlesCommunityMy Profile WH.translationData = {'es': {'msg':"\u00bfTe gustar\u00eda saber Como preparar una sopa vegana de yogurt? \u00a1Lee acerca de eso en espa\u00f1ol!"}};WH.mergeLang({'navlist_collapse': '- collapse','navlist_expand': '+ expand'});EditHome » Categories » Food and Entertaining » Recipes » Vegetarian » VeganHow to Make Vegan Yogurt SoupEdited by Tammy, Roxyt21, Maluniu, Rock20000

Pin ItArticle EditDiscussThis soup is made with vegetable stock and soy yogurt in place of chicken broth and dairy yogurt. Yogurt soup is popular in India, the Middle East and North Africa.

Edit Ingredients

Servings: 4 to 6

1 tbsp. extra virgin olive oil1 medium onion, peeled and finely chopped2 garlic cloves, peeled and minced1/2 cup barley, rinsed3 cups vegetable stock1 tbsp. cornstarch2 tbsp. water3 cups plain soy yogurtSaltBlack pepper, freshly ground1/2 cup fresh cilantro, roughly choppedFresh lemon juice (optional)1 lemon, sliced into thin rounds for garnish

Edit Steps

Prepare the Soup Base

This soup has a base of onion, garlic and vegetable broth. Cooking the barley will cause the mixture to thicken, so don’t be concerned that the soup is too thin.

1Heat the oil in a large soup pot or Dutch oven over medium heat.

2Add the onion and cook it, stirring often, until it just starts to brown, which will take about 10 minutes.

3Stir in the garlic and the barley. Make sure to stir the garlic frequently so that it does not brown. Cook this until the garlic is fragrant, which should take about 30 seconds.

4Add the stock and bring the soup to a boil.

5Cook the ingredients for 40 minutes or until the barley has softened.

Add the Yogurt

Adding a slurry of cornstarch and water to the soy yogurt helps to bind it together, which prevents curdling.

1Remove the soup from the heat and allow it to cool slightly.

2In a small bowl, combine the cornstarch and water to make a slurry.

3Add the yogurt to the bowl and mix the cornstarch slurry in with a whisk.

4Whisk the yogurt mixture into the soup.

5Return the soup to low heat and stir it constantly with a wooden spoon. Allow the soup to simmer for a few minutes to cook the cornstarch. Avoid returning the soup to a boil so that the yogurt doesn’t curdle.

Serve the Soup

You can make the soup up to a day ahead of time, but avoid adding the lemon juice and the cilantro until just before you actually serve it. When you reheat it, reheat it at a low simmer to avoid curdling the yogurt.

1Taste the soup and add salt and pepper until the seasoning is to your liking.

2Stir in the cilantro.

3Ladle the soup into bowls and top each bowl with a squeeze of fresh lemon juice.

4Serve the soup with a lemon round for garnish. You can also float a few cilantro leaves on top of the soup for additional color, along with a small dollop of fresh soy yogurt.

Edit TipsThis is a good soup for all seasons. Serve it hot in the wintertime, and serve it at a warm temperature in hotter weather.In India, many cooks mix chickpea flour with the yogurt as a binding ingredient instead of using cornstarch.

Edit Things You'll NeedLarge soup pot or Dutch ovenWooden spoonSmall bowlWhiskServing bowls

Edit Related wikiHowsHow to Make Vegan French Onion Soup

Edit Sources and Citationshttp://www.nytimes.com/2008/08/28/health/nutrition/28recipehealth.html?_r=1&ref=yogurthttp://www.ochef.com/47.htmArticle Info Featured Article

Categories: Featured Articles | Vegan

Recent edits by: Maluniu, Roxyt21, Tammy

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