Yogurt Soup with chickpeas and barley

June 16, 2017

Yogurt Soup with chickpeas and barley is a creamy, aromatic heart healthy vegetarian soup with good fiber, protein, potassium and healthy fats!

1/2 cup chickpeas soaked overnight
1/2 tablespoon olive oil
1 onion medium, chopped
1 clove garlic grated
2 tablespoons celery chopped
2 tablespoons pearl barley
1/4 teaspoon Persian spice mix (Advieh) or any mixed spice
1 teaspoon turmeric
1/2 teaspoon black pepper
2 ½ cups chicken stock
2 ½ cups yogurt reduced fat
3 tablespoons cilantro chopped
3 tablespoons dill chopped
Salt to taste

Seasoning

1½ tablespoons olive oil
1/2 teaspoon cumin seeds (optional)
1/2 onion medium, thinly sliced
2 to 3 cloves garlic grated
1 tablespoon mint dried

Heat 1/2 tablespoon olive oil in a cooking pot. Sauté the chopped onions. Add one grated garlic, celery and sauté few more minutes.
See the full directions on my site

Nutritions

Calories
359

Sodium
385mg
16% DV

Fat
25g
39% DV

Protein
9g
19% DV

Carbs
20g
7% DV

Fiber
4g
19% DV

Vegetarian High-Fiber