Garlic Yogurt Soup
This delicious Assyrian garlic yogurt soup recipe is flavored with plenty of garlic and scrambled eggs. Not only is it delicious, it's also low-carb!
Servings: 2 servings
Calories: 304kcal
Equipment
- 1 Whisk
Ingredients
- 1 tablespoon butter
- 4 medium eggs
- 1 cup Greek yogurt
- 1 cup water
- ¾ teaspoon sea salt
- 2 cloves garlic (pressed)
- 1 teaspoon dried mint
Instructions
- Melt butter in a medium saucepan. Whisk eggs and scramble in the butter until almost set then remove from the heat.
- Add yogurt and water to a small saucepan. Whisk together over low heat until smooth. Add salt and mint flakes and whisk to combine.
- Run garlic through a garlic press and add to the yogurt along with the scrambled eggs. Continue to whisk over low heat until hot, but do not boil.
- If you are not watching carbs, tear some bite-sized pieces of Pita Bread or Lavash Bread and add them to a bowl, then pour the soup over the bread. Enjoy!
Notes
- If you are not watching carbs, tear some bite-sized pieces of Pita Bread or Lavash Bread and add them to a bowl, then pour the soup over the bread.
- Store leftovers in the refrigerator for up to a week.
- Freezing is not a good option for this recipe.
- If you have fresh mint leaves, use it to garnish the soup before serving.
- For a thicker consistency, whisk some cornstarch or flour into the cold yogurt.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 6g | Protein: 22g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 400mg | Sodium: 1047mg | Fiber: 0g | Sugar: 6g
