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cream coloured soup in a brown bowl that is sitting on a white dish on a wooden background. The soup is garnished with sprigs of green dill and bright red aleppo pepper.
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Vegan yoghurt soup

This easy vegan yogurt soup recipe pops with fresh herbs and the tang of quality nondairy yoghurt.
Servings: 2 servings

Ingredients

  • 500 millilitres water
  • 240 grams Oatly Greek yoghurt
  • 2 tablespoons all purpose flour
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vegan butter
  • 60 grams finely minced shallot heaped ½ cup
  • 1 small carrot, peeled and grated about 70 grams
  • ⅛-¼ teaspoon ground black pepper
  • 100 grams silken tofu
  • ¼-⅓ cup roughly chopped or torn fresh herbs e.g. basil, dill, parsley, coriander, mint
  • 1-2 teaspoons dried mint
  • 1 teaspoon black salt plus extra to taste, if needed
  • Aleppo chilli, for garnishing optional

Instructions

  • Whisk the water, yoghurt, flour, and vinegar together in a large bowl.
  • Melt the vegan butter in a saucepan and add the shallot. Fry, stirring frequently, for 5-10 minutes until the shallots have started to caramelise and brown. Add the grated carrot and cook for another 2 minutes.
  • Whisk the liquid in the bowl again and pour into the saucepan. Add the black pepper and tofu. Turn the heat down to medium low and simmer for about 15-20 minutes.
  • Add the herbs and dried mint. Cook for 30 seconds. Stir in 1 teaspoon of black salt and taste. Add more to taste.
  • Serve with aleppo chilli sprinkled on top.