Yogurt and Cilantro Soup Recipe: A Delicious Weight-Loss Combination with an Unforgettable Taste

According to the SaedNews cooking service, this soup not only has fat-burning properties but is also rich in probiotics and natural fiber. It can be served either as a starter or as a light dinner. Below, we go through all the tips and techniques for preparing this healthy, diet-friendly soup.

Yogurt and coriander soup is one of the traditional dishes from western regions of Iran and also has roots in some Central Asian countries. Its soft texture, pleasant aroma, and delicate green color come from its two main ingredients: natural yogurt and fresh coriander. What places this soup among diet foods is its balanced combination of carbohydrates, protein, and plant fiber, which creates a long-lasting feeling of fullness. Alongside a weight-loss diet, it also helps maintain energy levels and skin freshness.

In fact, yogurt is a source of probiotics and calcium, which improves digestion and helps regulate hormones related to fat burning. On the other hand, coriander, with its anti-inflammatory and diuretic properties, helps eliminate toxins and reduce bloating, supporting the body’s natural fat metabolism. Eating this soup for dinner or as an afternoon meal may also promote better sleep and help prevent late-night overeating.

Ingredients (for 4 servings)

• Low-fat yogurt: 2 cups (about 500 g)

• Fresh chopped coriander: 1 cup

• Short-grain rice or cracked wheat: 3 tablespoons

• Medium onion: 1

• Chopped garlic: 2 cloves

• Chicken stock or vegetable stock: 3 cups

• Turmeric: ½ teaspoon

• Salt and black pepper: to taste

• Olive oil: 2 tablespoons

• Egg: 1 (optional, for better texture)

• Dried mint or dill: 1 teaspoon (optional)

Preparation Method

Heat olive oil in a medium pot. Finely chop the onion and sauté it with turmeric until golden. Then add the garlic and sauté for about one minute until its aroma is released.

Add the rice or cracked wheat, then pour in the chicken or vegetable stock. Reduce the heat and let it cook for about 20 minutes until the grains are soft and the soup becomes slightly thickened.

In a separate bowl, mix the yogurt with the egg (if using) and a little salt until smooth. This step prevents the yogurt from curdling when added to the hot soup. Then take a few spoonfuls of the hot soup and mix them into the yogurt to gradually equalize the temperature.

Slowly add the yogurt mixture into the pot while stirring continuously. The soup should not boil at this stage, as boiling may cause the yogurt to separate. Keep the heat very low so the ingredients blend well.

Finally, add the chopped coriander and, if desired, dried mint or dill. After about five minutes, once the aroma of herbs is fully released, remove the pot from heat.

Serve the soup warm or slightly lukewarm. In summer, it can even be enjoyed cool. Garnishing with fresh coriander leaves or a bit of strained yogurt adds a beautiful finishing touch.

Key Tips

• For a smoother texture, use low-fat Greek yogurt, which releases less water.

• If you are on a diet, you can remove the rice and replace it with barley or green lentils.

• Adding a little fresh lemon juice creates a mild tangy flavor.

• Avoid keeping the soup over direct heat after adding yogurt; it is best to keep it on very low heat or warm setting.

• Store leftovers in an airtight container in the refrigerator and consume within two days.

• For extra flavor, add cumin or ginger powder while sautéing the onion; these spices also aid digestion.