This easy vegan yogurt soup recipe pops with fresh herbs and the tang of quality nondairy yoghurt. Lol now I got that corny SEO friendly first sentence that could as easily be written by chatGPT out of the way, let's move on.
A few weeks ago, after arriving at my hostel in Istanbul damp and famished, I looked toward the only planning I can be arsed to *~~✨manifest✨~~* (middle class and upward talk for when shit works because someone put time and effort in but instead you pretend it's magic) prior to a trip: a map marked with places I'd like to eat at. I wasted no time after a brief altercation with a bunk bed before setting out for Vegan Masa, a Turkish spot known for its vegan stone oven specialities, specifically pide and lahmacun.
But it was Yayla Çorbasi, a Turkish yoghurt soup, that caught my eye above anything else. This thin cashew yogurt broth with rice and chickpeas, topped with dried mint oil, with a bowl of croutons alongside, turned out to be one of my favourite meals from the trip.
After Istanbul I moved onto Tbilisi, where another type of yogurt soup (matsvnis supi) is common. Unfortunately I wasn't able to find a vegan version to try while I was in Georgia and so I turned to my library at home, especially to Supra by Tika Tuskadze and Tasting Georgia by Carla Capalbo.
My vegan yogurt soup recipe is neither Yayla Çorbasi nor matsvnis supi (the yoghurt used here is fermented with a bacteria specific to the region). Rather, it's a combination of what I loved about the soup I enjoyed so much in Istanbul and what I've read about Georgian yoghurt soup both in the aforementioned works and on the internet.
A few notes on the ingredients
(because I know everyone is continuously thrilled with more homework – skip straight to the recipe if you're tired of reading).
Hold on, let me go on a tangent for a second. Firstly, Turkish olive oil is incredibly underrated and easily competes with the big Mediterranean and European players. Don't shy away from buying it.
Second, get in the game with dried mint. Much of culinary folklore would have us believe dried herbs are a lacklustre substitute for their just picked counterparts. I would argue this perception is without nuance, failing to see them as ingredients in their own right. A much grander appreciation of dried herbs, especially in the case of mint, comes when you stop seeing them as a compromise. Dried mint is a culinary force.
I use Oatly Greek Style yogurt here because it's got a nice strong tang and doesn't taste of coconut like so many other vegan dairy alternatives. This brand may not be accessible to everyone, so be sure to substitute a thick, plain non dairy yoghurt that doesn't contain any sugars or flavourings such as vanilla. I would also avoid coconut anything, but that's personal preference.
I mention a range of herbs in the ingredients list. For me, the two most important are dried mint and dill (either fresh or dried), but use what you have/like. The quantity is open to your preferences. As always, taste your food as you cook it. Start with less, taste, and add more to suit your own taste.
Matsvnis supi contains egg, which is why I add black salt at the end of my recipe. I won't pretend this mimics the flavour or physical qualities of egg, but I promise this ingredient pairs well with yoghurt.
Additionally, I add silken tofu – not traditional at all, but I just love the texture. You can leave the tofu out if you want.
Don't add black salt at the start of any cooking process
The sulfuric aroma and eggy taste of kala namak, more commonly known as black salt, is very volatile. If you apply heat for too long, that desired characteristic will dissipate. Consequently it's important to hold off on adding it until the very end.
Case in point: my vegan yoghurt soup calls for adding black salt just before serving. If you have any leftovers, you'll notice the dissipation of the egglike flavour on day two. This is why you should also hold off on adding this ingredient to tofu scramble until you're ready to dish it up.
Vegan yoghurt soup
Ingredients
- 500 millilitres water
- 240 grams Oatly Greek yoghurt
- 2 tablespoons all purpose flour
- 1 teaspoon apple cider vinegar
- 1 tablespoon vegan butter
- 60 grams finely minced shallot heaped ½ cup
- 1 small carrot, peeled and grated about 70 grams
- ⅛-¼ teaspoon ground black pepper
- 100 grams silken tofu
- ¼-⅓ cup roughly chopped or torn fresh herbs e.g. basil, dill, parsley, coriander, mint
- 1-2 teaspoons dried mint
- 1 teaspoon black salt plus extra to taste, if needed
- Aleppo chilli, for garnishing optional
Instructions
- Whisk the water, yoghurt, flour, and vinegar together in a large bowl.
- Melt the vegan butter in a saucepan and add the shallot. Fry, stirring frequently, for 5-10 minutes until the shallots have started to caramelise and brown. Add the grated carrot and cook for another 2 minutes.
- Whisk the liquid in the bowl again and pour into the saucepan. Add the black pepper and tofu. Turn the heat down to medium low and simmer for about 15-20 minutes.
- Add the herbs and dried mint. Cook for 30 seconds. Stir in 1 teaspoon of black salt and taste. Add more to taste.
- Serve with aleppo chilli sprinkled on top.
I dunno, maybe you'll be interested in more vegan soup recipes? Maybe not. You do you.
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