Yogurt Soup with chickpeas and barley is a creamy, aromatic heart healthy vegetarian soup infused with good fiber, protein, potassium and healthy fats!
Heat ½ tablespoon olive oil in a cooking pot. Sauté the chopped onions. Add one grated garlic, celery and sauté few more minutes.
Add the chickpeas, barley, spices and stir.
Then add the chicken stock. Bring it to a boil. Lower heat and let it simmer until the chickpeas and barley are cooked very soft, adding more stock or water as needed. But do not make it too watery.
Add yogurt to the soup using the tempering method to prevent curdling. Whisk the yogurt in a bowl, then add the hot soup to the yogurt, one spoon at a time until about one third of the hot soup is stirred into the yogurt.
Next add the yogurt and soup mixture back to the remaining hot soup gradually. Make sure to set the temperature at low medium. Do not boil the soup. Add herbs and salt to taste.
To season the soup, heat the olive oil in a small saucepan. Add cumin seeds if using it and let it turn light brown. Next add sliced onion and sauté until golden brown and crisp. Add the grated garlic and sauté few minutes, but do not let it brown. Turn the heat off. Add turmeric and dried mint.
Top the seasoning over the soup and give it a gentle stir to infuse the flavors. Serve this creamy and delicious soup with bread.
Notes
Warm up leftovers at medium heat, without boiling it, to prevent curdling.