Yoghurt Soup For Food Revolution Day

by | May 17, 2013 | 17 comments


Food Revolution Day - Jamie Oliver


Join Food Revolution Day


It is Food Revolution Day today. May 17 2013. A day to make a difference in evolving how we cook and how we eat while sharing the bounty and knowledge of food with our children, friends, families and even complete strangers. The brainchild of Jamie Oliver, Food Revolution Day is important because in Jamie’s words "Food education is key to the future health of the entire planet’s population". This year I am proud to be a part of it all the way from Sydney, Australia. 


Yoghurt Soup - Food Revolution Day 


Food is a privilege. It is meant to be revered, cherished, enjoyed and shared. Food Revolution Day is a global movement with people from every walk of life getting invloved by hosting cooking sessions, lunch and dinners, breakfasts, talking about food in the most basic sense, teaching and sharing their skills and knowledge. People everywhere are coming together in this amazing global thunderclap – a collective voice. For Food Revolution Day today I am going to share with you one of my favourite recipes. It is warming and full of flavour. It is cleansing and light. It is versatile enough to have as a cold starter in the hot months and as a warm steaming cup to nourish your insides on a cold evening. It is Yoghurt Soup. As long as you have a tub of yoghurt and some leftover veggies, you will be assured of a hot meal. 


Yoghurt Soup - Cook Republic 


One of the cheapest, fastest, fuss free recipes you will ever make; the traditional yoghurt soup recipe hails from Northern India and is known as Dahi Shorba. The one I share today is a modern healthy fusion version that I enjoy making every once in a while. All you need is yoghurt and some firm leftover veggies waiting to be transformed.  Fill in your lunch thermos and watch everyone gravitate as the sensational aromas of it waft through your office when you warm it in the microwave.


Yoghurt Soup - Photo, Sneh Roy


Yoghurt Soup







A beautiful light and healthy soup that has a gorgeous tang to it from the yoghurt and a nice crunch from the almost raw vegetables. Jazz it up with some garam masala.



1 cup yoghurt
4 cups water
2 tablespoons chickpea flour (besan)
salt to taste (about 1 teaspoon)
2 teaspoons sugar 
freshly ground black pepper
1 inch piece of ginger, finely slivered/chopped
1 small red or green chilli, thinly sliced
handful of curry leaves
1 cup cauliflower florets
1/2 cup green beans, sliced
1/2 cup fresh or frozen peas
1 small carrot, peeled and thinly sliced
some garam masala for sprinkling
ghee (about a tablespoon)



In a large bowl combine yoghurt, water, salt, sugar, pepper and chickpea flour. Using a whisk or hand blender, process until smooth.

Heat ghee in a saucepan on medium heat. Add the ginger, chilli and curry leaves. Fry gently for a few seconds till fragrant. Add cauliflower, beans, peas and carrot. Sauté for 2 minutes. Add the yoghurt mixture and simmer gently till it comes to a boil for about 5 minutes. At this point the soup would have thickened slightly. Remove from heat.

Serve hot with a dash of garam masala.


My Notes

Dress it up with a splash of cream and microherbs for a sophisticated dinner party entrée

Other variations of vegetables that can be used are broccoli, parsnips, purple carrot, capsicum, kale and chopped spinach.

Top soup with pepitas, pine nuts or chia seeds for added crunch.

Olive oil can be used in place of ghee.





Note – A box of beautiful fresh seasonal veggies were delivered to me by the lovely guys over at Aussie Farmers Direct through Style Counsel. I was so going to do some kind of mushroom soup but then changed my mind to do something very different. I used heaps of their ginger though. Thanks guys!


Find More Recipes By CategoryCafe Style Soup Vegetarian



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Rosa

    A delightful soup! Light, yet not lacking flavor. I love it.



  2. Eha

    Have just finished making yogurt for the weekend: guess which recipe I shall use during it 🙂 ! Lovely light and quick to make: healthy too: thanks !!

  3. Kankana

    At first I thought it’s a version of kadhi but it’s not! Either way, I love the sound of it. Never had it before but will soon try it. I know it would be perfect for summer!

  4. Lisa the Gourmet Wog

    Sneh this looks wonderful!! Yoghurt soup is so common in Armenian cuisine too, we love enjoying it on chilly nights.

    • Sneh

      how very interesting. I did not know that! It is a small world, isn’t it? 🙂

  5. Maureen | Orgasmic Chef

    I’ve never had yoghurt soup but it looks wonderful. I made pumpkin, ginger and apple – yours sounds so much more exotic.

  6. Jennifer @ Delicieux

    I’ve never had yoghurt soup before, but yours looks divine, and definitely like one I would enjoy! Stunning photos as always Sneh. Oh and a belated congratulations too on winning best blog 🙂

  7. Helene D'souza

    Ah gorgeous soup for my senses, just the way we enjoy it. The best part is that you added curry Patta leaves, that should go so well with the other spices. Time for my husband to taste your soup!

  8. Shema George

    I loved this soup…so light and flavorful…loved the addition of garam masala…
    The curry leaves in the pictures look so fresh.

  9. Reem

    You know in arabic cuisine they make avery similar yogurt soup, I think it is one of the famous vegetarian dish there… But I am loving the flavors here…

  10. Michelle

    Yum! Im always looking for new soup recipes to try and Iv never attempted one with yogurt before … this could be the one to tempt me!

  11. Bilal@Food Delivery Bahrain

    I wish to taste this soup. I know middle east soups is just like that, but i couldn’t taste this. Nice Recipe

  12. Kiran

    It’s amazing how versatile yogurt can be. This is my kind of soup — light and bursting with delicious flavors 🙂

  13. Karen Hall

    I decided to cook this for the first time yesterday, with two dear friends coming for lunch. My husband was horrified that I would choose to cook something for guests without trying it first. But……it was delicious! What a gorgeous recipe – thanks so much, the possibilities are endless.

    • Sneh

      Positively delighted that it turned out good for you and that you loved it! x


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