Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
Toyga Çorbası
Medium 1 hr 10 min~230 kcal 6/10
🥛
Van Yogurt Wheat Soup
Wheat berries, chickpeas, strained yogurt, water, and herbs make a filling yogurt soup.
Medium⏱️ 10 hr 10 min📖 1 min readServes 5~205 kcal🇹🇷 Turkish🌍 Full translation
20 min prep 50 min cook 540 min rest
- Vegetarian
- #Summer
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 10 h 10 min- Prep20 min
- Resting/Marinating9 h
- Cooking50 min
Ingredients
5 servings
Quick:
- 1 glass(~200 ml) Ashura wheat
- 1 glass(~200 ml) Boiled chickpeas
- 250 g Strained yogurt
- 250 g Yogurt
- 1.5 glass(~300 ml) Cold water
- 2 tbsp(~30 ml) Dill
- 1 dessert spoon(~10 ml) Dried mint
- 2 tbsp(~30 ml) Olive oil
- 1 dessert spoon(~10 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Soak the wheat in water overnight.
8 hr480:00 - 2
Boil the wheat in fresh water for 45 minutes until tender.
45 min45:00 - 3
Add the boiled chickpeas and warm for 5 minutes.
5 min05:00 - 4
Whisk the yogurts with cold water until smooth.
- 5
Let the wheat and chickpeas cool slightly, then add them to the yogurt mixture.
- 6
Stir in the dill and salt and chill the soup for 1 hour.
1 hr60:00 - 7
If you like, heat the mint olive oil for 1 minute and drizzle it on top.
1 min01:00
💡 Tip: Whisking the yogurt with cold water keeps the soup smooth and prevents curdling.
🍽️ Serving suggestion: Serve cold in summer or warm in winter with mint oil.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Vitamin B12
Nutrition (per serving)
~205
kcal calories
11
g protein
31
g carbs
5
g fat
Protein 21%Carbs 58%Fat 21%
GI 32 · Low GIGL 10 · Low GL
7.6g
Sugar
8.6g
Fiber
522.8mg
Sodium
3.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
6/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Gluten
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Van Yogurt Wheat Soup make?
This recipe serves 5.How long does Van Yogurt Wheat Soup take?
Prep 20 minutes, cooking 50 minutes, including 540 minutes of passive resting; 610 minutes in total.Is Van Yogurt Wheat Soup difficult?
This recipe is rated medium.How many calories does Van Yogurt Wheat Soup have?
Approximately 205 kcal per serving. Protein: 11g, carbs: 31g, fat: 5g.Which allergens does Van Yogurt Wheat Soup contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.How many ingredients does Van Yogurt Wheat Soup need?
This recipe needs 9 ingredients.Is Van Yogurt Wheat Soup filling?
Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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