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Creamy, tangy, orzo pasta, traditional Turkish soup
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
9.2g
· 56%
Protein
2.7g
· 16%
Fat
2g
· 28%
Fiber
0.5g
Vitamins
B12
0.28µg · 12% DV
B2
0.13mg · 10% DV
B5
0.38mg · 8% DV
Biotin
2.2µg · 7% DV
Minerals
Sodium
260mg · 11% DV
Calcium
88mg · 9% DV
Phosphorus
62mg · 9% DV
Iodine
8µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
1.2g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
It is often considered a gentle option because it is warm, soft, and yogurt-based. However, people with reflux, gastritis, or dairy sensitivity may find the tanginess or dairy content irritating.
It can be comforting and easy to eat when appetite is low. On its own, though, it may not be substantial enough for a full meal, so pairing it with another protein-rich food can help.
Because it provides carbohydrates, it can work as a light pre-workout meal if eaten 1–2 hours before exercise. After training, it is usually better paired with a stronger protein source for recovery.
Yes, it can suit a lighter evening meal. If it is very hot, heavily seasoned, or quite tangy, it may bother sensitive stomachs before bed.
The yogurt mixture should be warmed gradually and added slowly while stirring. Keeping the heat moderate and avoiding a hard boil helps maintain a smooth texture.
Yes, if it has been refrigerated promptly, it is usually fine the next day. Reheat it gently rather than boiling it hard, which can split the yogurt and change the texture.
It can be frozen, but yogurt-based soups often separate or become grainy after thawing. Fresh is usually best if texture matters.
It pairs well with eggs, cheese, chicken, or legumes to make the meal more balanced. A side salad or cooked vegetables can round it out further.
Orzo gives the soup a more distinct bite and a slightly different texture than rice. Depending on the type used, it can also cook quickly and be convenient for everyday meals.
Anyone with dairy or gluten allergy or intolerance should be cautious because it contains yogurt and orzo. People watching sodium intake should also be mindful if the soup is prepared with a lot of salt.
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.