Yogurt soup with chillies, coriander and black mustard seeds

Yogurt soup with chillies, coriander and black mustard seeds
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

An Indian-style soup recipe made with mild spices and coconut milk.

Ingredients

  • 200ml low-fat bio yogurt
  • 2½ tbsp chickpea or gram flour
  • 350ml vegetable stock
  • 2 tbsp sunflower oil
  • 1 tbsp black mustard seeds
  • 2.5cm piece fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 1 medium-hot green chilli, deseeded and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 400ml can reduced-fat coconut milk
  • 1 dried curry leaf (optional)
  • 3 tbsp coarsely chopped fresh coriander

Method

  1. Mix the yogurt and flour together until smooth, then gradually stir in the vegetable stock.
  2. Heat the sunflower oil in a medium saucepan. Add the mustard seeds and cover with a lid. When they begin to pop, uncover and add the ginger, garlic and chillies. Fry for a few seconds, then pour in the yogurt mixture. Bring to a simmer, stirring. Add the coconut milk, curry leaf and some salt to taste and simmer for 3-4 minutes. Stir in the coriander and serve with warm naan bread.

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