Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Yogurt soup (no chunks) Calories
Smooth yogurt-based soup, refreshing, probiotic
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Yogurt soup (no chunks) (240 g) has 115 calories. That works out to 48 calories per 100 g. It contains 14.9 g of carbs, 6 g of protein, 3.4 g of fat and 0.5 g of fiber. Its 0.6 µg of B12 covers 25% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Yogurt soup (no chunks) Nutrition Facts
Selected: 1 cup (medium) · 240 g
115
KCAL / 240G
Carbs
14.9g
· 5% DV
Protein
6g
· 12% DV
Fat
3.4g
· 4% 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 52% · Protein 21% · Fat 27%
Yogurt soup (no chunks) nutrition facts table · 1 cup (medium) (240 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 115 kcal | |
| Total fat | 3.4 g | 4% |
| Saturated fat | 1.92 g | 10% |
| Trans fat | 0 g | |
| Sodium | 528 mg | 23% |
| Total carbohydrate | 14.9 g | 5% |
| Fiber | 0.5 g | 2% |
| Protein | 6 g | 12% |
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.
Log this food in EatBetter
100,000+ people use it
- Get your daily calorie target
- Snap your meal, log it in seconds
- See every vitamin and mineral
📸 Scan the code to get the app free.
How Many Calories in 1 Cup of Yogurt soup (no chunks)?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 115 kcal |
| 100 g | 100 g | 48 kcal |
| 1 bottle (mini) | 100 g | 48 kcal |
| 1 cup (small) | 120 g | 58 kcal |
| 1 bottle (small) | 200 g | 96 kcal |
| 1 bottle (large) | 330 g | 158 kcal |
| 1 cup (large) | 350 g | 168 kcal |
| 1 bottle (jumbo) | 500 g | 240 kcal |
| 1 bottle (extra large) | 750 g | 360 kcal |
Calculated from 48 calories per 100 g.
Frequently Asked Questions About Yogurt soup (no chunks)
What is yogurt soup (no chunks) made of?
Yogurt soup (no chunks) is made with yogurt and water or broth, often thickened with flour; some Turkish recipes also use egg yolk. Rice and other solid ingredients are left out or blended so the finished soup is smooth.
How do you make yogurt soup (no chunks)?
Whisk yogurt with flour and, if desired, egg yolk, then gradually whisk in warm water or broth. Cook the mixture gently while stirring until it thickens. For a genuinely chunk-free soup, leave out rice and herbs with large leaves.
How do you stop yogurt soup (no chunks) from curdling?
Temper yogurt soup (no chunks) by whisking warm liquid into the yogurt mixture gradually before heating it. Keep the pot over low heat and stir continuously; a vigorous boil can make the yogurt separate.
Is yogurt soup (no chunks) served hot or cold?
Yogurt soup (no chunks) is usually served hot in Turkish cooking, but it can also be chilled and served cold. Refrigeration makes it thicker, so stir in a little water before serving if the texture becomes too dense.
What is the difference between yogurt soup (no chunks) and yayla soup?
Yogurt soup (no chunks) describes a smooth texture, while yayla soup commonly contains visible rice. Recipes overlap, and some cooks blend or strain yayla soup to remove the grains and make it smooth.
Can you make yogurt soup (no chunks) without rice?
Yes, yogurt soup (no chunks) can be made without rice. Rice is common in some Turkish yogurt-soup recipes, but omitting it gives a smoother result; use flour sparingly to thicken the soup instead.
What can you serve with yogurt soup (no chunks)?
Serve yogurt soup (no chunks) with bread, a crisp salad, or roasted vegetables for a light meal. It also works as a starter before a Turkish meal, especially alongside dishes that are not already heavy with dairy.
How long does yogurt soup (no chunks) last in the fridge?
Yogurt soup (no chunks) keeps for about 3–4 days in the refrigerator when cooled promptly and stored in a covered container. Reheat it gently while stirring, and avoid leaving it at room temperature for an extended period.
Can you freeze yogurt soup (no chunks)?
You can freeze yogurt soup (no chunks), but its texture may separate or turn grainy after thawing because it is yogurt-based. For a smoother result, thaw it slowly and reheat over low heat while whisking.
Does cooking yogurt soup (no chunks) kill its probiotics?
Cooking yogurt soup (no chunks) reduces or kills many live yogurt cultures because heat is used to prepare the soup. Its yogurt flavor and nutrients remain, but you should not count on a cooked serving as a source of live probiotics.
Yogurt soup (no chunks) Vitamins & Minerals
Vitamins
B12
0.6µg · 25% DV
B2
0.31mg · 24% DV
Biotin
5.28µg · 18% DV
B5
0.72mg · 14% DV
Minerals
Phosphorus
168mg · 24% DV
Sodium
528mg · 23% DV
Calcium
216mg · 22% DV
Iodine
19µg · 13% DV
Potassium ⭐
264mg · 8% DV
Yogurt soup (no chunks) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Yogurt soup (no chunks)
To burn the 115 calories in 1 cup (medium) (240 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 (no chunks)?
Yogurt soup (no chunks) is a smooth Turkish-style soup made by thinning yogurt with water or stock and thickening it, often with a little flour. Unlike versions with rice or other pieces, this one is blended or prepared without solids, so it pours easily and feels silky.
Its gentle tang makes a refreshing starter or light meal, usually served warm with dried mint and sometimes a drizzle of melted butter. In Turkey, yogurt soups are common at family meals; elsewhere, you can serve it with crusty bread and a simple salad. At 48 calories per 100 g, it is relatively light. For a lighter bowl, skip or reduce the butter topping; add bread or a side dish if you want a more substantial meal.
How Nutritious Is Yogurt soup (no chunks)?
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 (no chunks) Processed?
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.
Does Yogurt soup (no chunks) Contain Allergens?
Contains these allergens:
Which Diets Is Yogurt soup (no chunks) 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 (no chunks) Fat Profile
SATURATED
1.92g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
Compare Yogurt soup (no chunks)
Foods Similar to Yogurt soup (no chunks)
Have another question about Yogurt soup (no chunks)?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.