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Low-fat, yogurt-based refreshing soup
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
42
KCAL / 100G
Carbs
6.1g
· 61%
Protein
3.2g
· 32%
Fat
0.3g
· 7%
Fiber
0.6g
Vitamins
B2
0.14mg · 11% DV
B12
0.22µg · 9% DV
B5
0.31mg · 6% DV
Biotin
1.2µg · 4% DV
Minerals
Phosphorus
86mg · 12% DV
Calcium
105mg · 11% DV
Sodium
175mg · 8% DV
Iodine
11µg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.18g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Warm it gently over low heat rather than bringing it to a hard boil, stirring often. Tempering the yogurt mixture with a little hot soup before heating can also help keep it smooth.
Cool it promptly, refrigerate it in a sealed container, and ideally eat it within 2–3 days. Do not leave dairy-based soup at room temperature for extended periods.
It can be frozen, but yogurt-based soups may separate or become grainy after thawing. Reheat it slowly while stirring to improve the texture.
Rice, bulgur, flour, or other starches in the recipe continue absorbing liquid as the soup stands. Stir in a little hot water or stock before serving until it reaches the desired consistency.
It pairs well with whole-grain bread, a seasonal salad, or roasted vegetables. For a more filling meal, serve it alongside a bean dish or lean protein.
Its fluid and protein content can make it a light post-workout choice. After long or intense training, add a more substantial source of carbohydrate and protein to support recovery.
It can be a light evening meal, but eating it immediately before lying down may aggravate reflux in sensitive people. Those with lactose intolerance may also experience bloating or digestive discomfort.
Not necessarily. High cooking temperatures can reduce many of the live cultures in yogurt, so cooked soup should not be relied on as a probiotic food.
Ayran soup has a tangy yogurt base and a lighter, more cooling character, while lentil soup has an earthier flavor and a heartier legume-based texture. Ayran soup works especially well as a lighter starter or side.
People with a milk allergy should avoid it, and those with lactose intolerance may need to limit it according to their tolerance. Many recipes also contain wheat flour, noodles, or other gluten-containing ingredients, so the recipe should be checked carefully by people with celiac disease or gluten sensitivity.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.