Turkish style Yoghurt and Mint Soup

This is a souper simple soup to prepare and so hearty and delicious.  Enjoy all year round and as they say in Turkish, “Afiyet Olsun.”

You will need:

• 1 large onion, finely diced
• 1 tbsp sunflower oil or butter
• 1 tbsp dried mint
• 1.2 litres of lamb, chicken or vegetable stock, depending on your taste
• About 75 to 100g long grain rice
• About 400 to 450g plain yoghurt, either low fat or the Turkish style strained yoghurt

Preparation:

1. Heat the oil in a large pot and add the diced onion.
2. Fry on a low heat until the onion is beautifully translucent and soft.
3. Add the stock and the dried mint and bring to the boil.
4. Add the rice and turn down the heat.  Cover and simmer for around 15 to 20 minutes until the rice is cooked.
5. Slowly stir in the yoghurt, making sure it is fully incorporated into the soup then immediately take off the heat.
6. Serve in soup bowls and garnish with a litle more dried mint if necessary.

Meaty alternative: if you really want to make a meaty dish out of this then when frying the onion, add about 100g of finely diced lamb neck fillet.  Fry lightly until browned all over then add the stock and continue as per the rest of the recipe.