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Yogurt soup Calories
Yogurt soup is a traditional Turkish soup made with fermented yogurt and rice or wheat.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Yogurt soup (250 g) has 138 calories. That works out to 55 calories per 100 g. It contains 18.8 g of carbs, 6.3 g of protein, 3.8 g of fat and 1.3 g of fiber. Its 0.8 µg of B12 covers 31% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Yogurt soup Nutrition Facts
Selected: 1 cup (medium) · 250 g
138
KCAL / 250G
Carbs
18.8g
· 7% DV
Protein
6.3g
· 13% DV
Fat
3.8g
· 5% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 19% · Fat 25%
Yogurt soup nutrition facts table · 1 cup (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 138 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 2.5 g | 13% |
| Trans fat | 0 g | |
| Sodium | 300 mg | 13% |
| Total carbohydrate | 18.8 g | 7% |
| Fiber | 1.3 g | 5% |
| Protein | 6.3 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Yogurt soup?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 138 kcal |
| 100 g | 100 g | 55 kcal |
| 1 bottle (mini) | 100 g | 55 kcal |
| 1 cup (small) | 150 g | 83 kcal |
| 1 serving (small) | 180 g | 99 kcal |
| 1 bottle (small) | 200 g | 110 kcal |
| 1 bottle (large) | 330 g | 182 kcal |
| 1 serving (large) | 350 g | 193 kcal |
| 1 bottle (extra large) | 500 g | 275 kcal |
| 1 bottle (jumbo) | 750 g | 413 kcal |
Calculated from 55 calories per 100 g.
Frequently Asked Questions About Yogurt soup
What is Turkish yogurt soup made of?
Turkish yogurt soup is a prepared, processed dish made by cooking fermented yogurt with rice or wheat and liquid such as water or broth. Recipes may also use egg, flour, and dried mint, so the exact ingredients vary by region and household.
Why does yogurt soup curdle?
Yogurt soup usually curdles when the yogurt is added cold to very hot liquid or the soup is boiled hard. Whisk hot broth into the yogurt gradually first, then stir the mixture into the pot and keep the heat low.
Is yogurt soup the same as yayla çorbası?
Often, yes: yayla çorbası is a familiar Turkish yogurt soup, commonly made with rice and mint. The names are not perfectly interchangeable in every recipe, because yogurt soup is a broader description and regional versions may use wheat or other ingredients.
Can you make yogurt soup with Greek yogurt?
Yes, Greek yogurt works in yogurt soup, but its thick texture can make the soup heavier. Whisk it smooth and thin it with a little water or broth before tempering it with hot soup liquid; choose plain, unsweetened yogurt.
How do you stop rice from soaking up all the broth in yogurt soup?
Rice continues absorbing liquid as yogurt soup sits, so leftovers often become thicker than the freshly cooked soup. Cook the rice until just tender and stir in a little hot water or broth when reheating to restore a spoonable consistency.
Is Turkish yogurt soup served hot or cold?
Turkish yogurt soup is usually served hot, particularly the familiar rice-and-mint versions. A chilled version is possible, but cool it promptly and refrigerate it; stir well before serving because the yogurt and liquid may settle apart.
What herbs are used in Turkish yogurt soup?
Dried mint is the classic herb in many Turkish yogurt soups, often warmed briefly in butter and spooned over the top. Some regional or home recipes use fresh mint or dill, but the herb is optional rather than essential.
What do you serve with Turkish yogurt soup?
Turkish yogurt soup pairs well with crusty bread, a fresh salad, or a simple vegetable dish. It is commonly served as a starter before a main meal, while a mint-and-butter topping adds flavor without requiring elaborate accompaniments.
Can you freeze yogurt soup?
Yes, yogurt soup can be frozen, but its texture may separate or turn grainy after thawing. Reheat it slowly while stirring to bring it back together; for the smoothest result, make only what you plan to eat fresh.
How long does yogurt soup last in the fridge?
Yogurt soup keeps for about three days in a covered container in the refrigerator. Refrigerate it promptly after cooking rather than leaving it out for an extended period, and discard it if its smell or appearance changes.
Yogurt soup Vitamins & Minerals
Vitamins
B12
0.75µg · 31% DV
B2
0.33mg · 25% DV
Biotin
6.25µg · 21% DV
B5
1mg · 20% DV
Minerals
Calcium
163mg · 16% DV
Phosphorus
113mg · 16% DV
Iodine
20µg · 13% DV
Sodium
300mg · 13% DV
Potassium ⭐
225mg · 7% DV
Yogurt soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Yogurt soup
To burn the 138 calories in 1 cup (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Yogurt soup?
Yogurt soup is a traditional Turkish dish made by cooking fermented yogurt with rice or wheat. Recipes vary between households and regions; some are finished with dried mint and butter, while others are kept simple. Gentle stirring as it cooks helps the yogurt stay smooth.
Its tangy, creamy broth and soft grains make it a comforting first course or light meal. In Turkey it is often served warm, though some regional versions are enjoyed cool in hot weather. Yogurt provides protein, while the grain contributes much of the carbohydrate, so the soup is filling without being especially heavy. Pair it with a salad or vegetables, and use a modest amount of buttery topping for a lighter bowl.
How Nutritious Is Yogurt soup?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Yogurt soup Processed?
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.
Does Yogurt soup Contain Allergens?
Contains these allergens:
Which Diets Is Yogurt soup Good For?
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
Yogurt soup Fat Profile
SATURATED
2.5g
MONOUNSATURATED
0.75g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.