1 cup (medium) of Yogurt Soup (200 g) has 110 calories. That works out to 55 calories per 100 g. It contains 15 g of carbs, 4.4 g of protein, 3.2 g of fat and 1 g of fiber. Its 0.2 mg of B2 covers 17% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.

What is Yogurt Soup?

Yogurt Soup is the English name used here for Turkey’s yayla çorbası, a home-style soup made with yogurt and rice. Many recipes use a flour-and-egg mixture to help keep the yogurt smooth as it cooks, though household and regional versions vary. It has a gently tangy, creamy broth with tender grains of rice, usually finished with dried mint and butter. In Turkey it is commonly served hot as a first course at lunch or dinner, or enjoyed as a light meal; outside Turkey, it also makes an easy, comforting soup to serve with bread. Yogurt contributes some protein, while rice supplies most of the carbohydrates. For a lighter bowl, use less butter in the mint topping.

Yogurt Soup Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

7.5g

· 3% DV

Protein

2.2g

· 4% DV

Fat

1.6g

· 2% DV

Fiber

0.5g

· 2% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 56% · Protein 17% · Fat 27%

Yogurt Soup Vitamins & Minerals

Vitamins

0.11mg · 8% DV

Biotin

2.5µg · 8% DV

B12

0.18µg · 8% DV

0.3mg · 6% DV

Minerals

Zinc

1mg · 9% DV

Sodium

180mg · 8% DV

Calcium

65mg · 7% DV

Phosphorus

45mg · 6% DV

How Nutritious Is Yogurt Soup?

Nutrient density

Medium

45/ 100

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

40/ 100

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.

Yogurt Soup Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Yogurt Soup

To burn the 55 calories in 100 g:

🚶

14min

Walking (5 km/h)

🏃

6min

Running (8 km/h)

🚴

7min

Cycling

🏊

6min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

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:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

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

MONOUNSATURATED

0.3g

POLYUNSATURATED

0.05g

⚖️

Omega 6:3 ratio 3:1

Below the ideal 4:1 — a good omega balance.

Compare Yogurt Soup

🥣vs🧴

Yogurt Soup vs Hawthorn Vinegar37 kcal more per 100 g

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Yogurt Soup vs Tantuni155 kcal fewer per 100 g

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Yogurt Soup vs Chicken Wrap140 kcal fewer per 100 g

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Yogurt Soup vs Protein Bar295 kcal fewer per 100 g

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Foods Similar to Yogurt Soup

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

Chicken Wrap

195 kcal

🍫

Protein Bar

350 kcal

🥟

Cheese Börek

290 kcal

🧇

Waffle

291 kcal

🍟

French Fries

312 kcal

🥟

Fried Sigara Börek

320 kcal

Frequently Asked Questions About Yogurt Soup

How do you make Turkish yogurt soup?

Turkish yogurt soup is made by simmering rice until tender, then stirring in a tempered yogurt mixture. Whisk yogurt with flour and, in some recipes, egg yolk; gradually mix in hot broth before adding it to the pot.

Why does yogurt soup curdle?

Yogurt soup usually curdles when cold yogurt is added straight to very hot liquid or the soup boils hard afterward. Temper the yogurt mixture with spoonfuls of hot broth first, then stir it into the pot and keep the heat gentle.

What ingredients go into Turkish yogurt soup?

Turkish yogurt soup typically contains yogurt, rice, water or stock, and salt. Flour and sometimes egg yolk help form the creamy base, while dried mint and melted butter are common additions on top.

Is Turkish yogurt soup served hot or cold?

Turkish yogurt soup is usually served hot, with dried mint and often melted butter on top. Keep it at a gentle simmer while cooking rather than letting it boil vigorously, which can make the yogurt separate.

What does Turkish yogurt soup taste like?

Turkish yogurt soup tastes creamy and mildly tangy, with soft rice and an aromatic mint topping. The flavor is generally gentle rather than spicy; the butter and mint added at the end make it more savory.

Can you make yogurt soup without egg?

Yes, you can make Turkish yogurt soup without egg; many versions use yogurt and flour for the base. The egg yolk can add richness, but tempering the yogurt carefully still matters to help keep the soup smooth.

How is yogurt soup different from ayran aşı?

Yogurt soup usually refers to a warm Turkish soup with yogurt and rice, while ayran aşı often includes wheat and chickpeas and may be served cold. Recipes vary by region, so the names and ingredients are not completely uniform.

What should you serve with Turkish yogurt soup?

Turkish yogurt soup pairs well with bread or pide, a fresh salad, and vegetable dishes. For a fuller meal, serve it before pilaf or a baked main dish; its mild, tangy flavor fits many Turkish home-cooked meals.

How long does yogurt soup last in the fridge?

Yogurt soup keeps for about 2–3 days in a covered container in the refrigerator. Reheat only the portion you plan to eat, stirring gently; rice continues to absorb liquid as the soup sits, so it may become thicker.

Can you freeze yogurt soup?

Freezing yogurt soup is not ideal because the yogurt base may separate after thawing and the rice can turn mushy. For a better texture, make it fresh or refrigerate leftovers and eat them within a few days.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026