Hot Yogurt Soup with Barley and Cilantro Recipe

Name: Hot Yogurt Soup with Barley and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1/2 cup barley, washed; 3 cups chicken stock or vegetable stock; Salt; 1 tablespoon cornstarch; 2 tablespoons water; 3 cups plain lowfat yogurt; Freshly ground pepper; 1/2 cup chopped cilantro; Fresh lemon juice to taste; For garnish: paper-thin lemon slices

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup barley, washed
3 cups chicken stock or vegetable stock
Salt
1 tablespoon cornstarch
2 tablespoons water
3 cups plain lowfat yogurt
Freshly ground pepper
1/2 cup chopped cilantro
Fresh lemon juice to taste
For garnish: paper-thin lemon slices

1
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion.
2
Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes.
3
Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute.
4
Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil.
5
Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
6
In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved.
7
Whisk into the yogurt.
8
Off the heat, whisk this mixture into the soup.
9
Return to low heat and bring to a bare simmer, stirring.
10
Do not boil.
11
Add salt to taste and a generous amount of pepper.
12
Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl).
13
Serve hot or warm, garnished with thin rounds of lemon.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, finely chopped, 2 garlic cloves, minced, 1/2 cup barley, washed, and more.

Yes, Hot Yogurt Soup with Barley and Cilantro falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Yogurt Soup with Barley and Cilantro

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