Yayla Çorbası

Yayla Çorbası is a traditional Turkish yogurt soup, here made vegan with a creamy cashew base and fragrant herbs. This comforting dish is perfect for any season, offering a wholesome and satisfying flavor profile.

Ingredients

• Cashews - 100 grams
• Water - 600 ml (plus extra for soaking)
• Vegetable broth - 500 ml
• Rice - 50 grams
• Fresh dill - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the cashews in water for at least 2 hours or overnight. Drain and rinse before using.
2. In a pot, combine the vegetable broth and 600 ml of water, then bring to a boil.
3. Add the rice to the boiling broth and reduce the heat to a simmer. Cook for about 15 minutes until the rice is tender.
4. While the rice is cooking, blend the soaked cashews with 200 ml of water until smooth and creamy.
5. Once the rice is cooked, stir in the cashew cream, minced garlic, dill, and mint. Mix well.
6. Add lemon juice, olive oil, salt, and black pepper to taste. Adjust the consistency with more water if necessary.
7. Simmer for another 5 minutes to let the flavors meld together.
8. Serve warm, garnished with additional herbs if desired.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 32 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.6 L

Health Benefits

• Rich in plant-based protein from cashews and rice.
• Contains anti-inflammatory properties from herbs like dill and mint.

Tags