Creamy Turkish Vegetable Soup

Creamy Turkish Vegetable Soup


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Vegetable soup is a great way to get in your daily servings of vegetables without having to think about it. This quick and creamy soup uses yogurt instead of cream or milk, making it a healthier alternative to the traditional creamy soups. It's so good, you'll forget you didn't always make it this way!

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Time needed

15 min cooking

Serving Size / Yield

4 servings


  • 1 onion, chopped
  • 1 carrot, chopped round
  • 1 large potato, cubed
  • 1 C. peas
  • 1 egg
  • 3 Tbs. yogurt
  • 2 Tbs. flour
  • 1/4 C. oil
  • 5-6 C. chicken stock
  • 1 Tbs. salt
  • 1/2 tsp. pepper

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Saute onions in the oil for about 3 minutes in a pot over medium heat. Add the flour and saute until the flour turns yellow. Stir in the potato, carrots, and peas. Saute for about 2 to 3 more minutes before adding the chicken stock and salt. Bring the pot to a boil, cover with the lid halfway, and simmer the soup over a low heat for about 6-8 minutes, or until the vegetables are soft.
In another bowl, beat the egg and yogurt. Stir the yogurt sauce into the soup slowly and turn the heat off when it's mixed. Turn off the heat and sprinkle with pepper.

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