Mint and Yoghurt Soup (شوربة زبادي / Shorbat Zabadi)
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4–6 servings
Country of Origin
Sudan
Description
Mint and Yoghurt Soup is a comforting, velvety Sudanese soup made from a savory lamb stock base filled with tender pieces of lamb. The broth is uniquely thickened with white rice and enriched with creamy Greek-style yogurt, then highlighted by an infusion of pungent garlic and aromatic fresh mint.
Presentation & How It's Eaten
The soup boasts a beautifully thick, creamy, pale-cream texture interspersed with flecks of green mint. It is served piping hot in deep bowls, traditionally garnished with whole mint leaves, a fresh squeeze of lime juice, and accompanied by bread for dipping.
Ingredients
2L soup base (lamb stock with tender lamb pieces)
1 cup white rice, rinsed with water
500g Greek-style yogurt
1 tbsp plain flour
2–3 garlic cloves, crushed
20g fresh mint, finely chopped
Salt and pepper, to taste
Garnish: Whole mint leaves and fresh lime wedges
Step-by-Step Directions
Cook the Rice: Bring your premade 2-liter soup base to a simmer over low-medium heat. Stir in the rinsed white rice, cover the pot with a lid, and cook for 20 minutes until the rice is fully tender.
Prep the Yogurt Mixture: While the rice cooks, combine the 500g of Greek-style yogurt and 1 tablespoon of plain flour in a separate bowl. Whisk together thoroughly until the flour is completely absorbed. Season with salt and pepper, then stir in the crushed garlic cloves until the mixture is uniform.
Thicken the Soup: Once the rice is fully cooked, turn the heat to low and pour the yogurt mixture directly into the simmering soup, stirring continuously. The soup will begin to thicken quickly.
Finish and Serve: Stir the 20g of finely chopped mint leaves into the soup. Taste and adjust the salt and pepper balance. Ladle into bowls, garnish with whole mint leaves, provide a squeeze of fresh lime juice, and serve warm with bread.
Optional
Oats Alternative: Use an equal amount of rolled oats instead of white rice to thicken the soup base.
Herb Substitutions: Swap out the fresh mint for fresh thyme, rosemary, or sage depending on your taste preference. Alternatively, use dried mint if fresh isn't available.
Subtle Garlic Flavor: Substitute the 2 to 3 crushed fresh garlic cloves with 1 teaspoon of garlic powder for a more subtle garlic undertone.
Cooking Tips
For a Silkier Base: Use a hand blender to mix the yogurt, flour, and garlic cloves together before adding it to the pot. This guarantees a perfectly smooth, lump-free mixture.
The Importance of Greek Yogurt: Always opt for full-fat Greek-style yogurt. Its dense creaminess and stability under gentle heat prevent the soup from separating and complement the rich lamb broth perfectly.
Nutrition Facts
(Estimated per serving, based on a 5-serving breakdown of the soup with meat pieces)
Calories: ~310 kcal
Total Fat: 12g
Saturated Fat: 6.5g
Cholesterol: 60mg
Sodium: ~640mg (Dependent on your starting stock base)
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 4.5g
Protein: 22g
Comments