Greek yoghurt
A spoonful of yoghurt cools a spiced soup.
In short · Richness, protein
A spoon of yoghurt cools and enriches.
Dietary considerations
Contains milk.
Sources and evidence
USDA FoodData Central
Based on food composition reference data. General information, not medical advice.
What it brings
Cool, tangy swirl. Texture: creamy.
Flavour notes: creamy, acidic.
How to use it in soup
Swirl over each bowl rather than boiling it into the soup, which can split it.
Prep: Loosen with a little water. Suggested amount: 60 g for two portions.
Storage
Refrigerate; use within 5 days of opening.
Swaps
Plant-based yoghurt
Recipes with greek yoghurt
Spiced carrot & chickpea soup
Bright carrot soup with cumin and paprika, crowned with whole chickpeas and yoghurt.
55 min
- 8 plants
- Source of protein
- No gluten ingredients
- Smooth
Spiced red lentil & chickpea soup
A hearty, spiced tomato soup with red lentils and chickpeas, cooled with yoghurt.
80 min
- 9 plants
- Source of protein
- No gluten ingredients
- Smooth
Smoky tomato & black bean soup
Roasted tomato and red pepper with smoked paprika and whole black beans.
77 min
- 9 plants
- Source of protein
- No gluten ingredients
- Smooth