This comforting Sarnapur is a vibrant vegetarian soup that balances the tanginess of yogurt with the earthy sweetness of Swiss chard. The broth is thickened with rice and a touch of flour, creating a velvety texture that coats the palate. Fresh cilantro and mint add a bright, herbal finish that cuts through the richness. It’s a perfect dish for cool evenings or as a light, satisfying lunch. The walnuts provide a subtle crunch and depth of flavor. This recipe is simple to prepare using pantry staples, making it an excellent choice for weeknight dinners or meal prep. Serve it warm to enjoy the aromatic herbs or chilled for a refreshing summer meal.
Sarnapur (Yogurt And Chard Soup)
Description
This comforting Sarnapur is a vibrant vegetarian soup that balances the tanginess of yogurt with the earthy sweetness of Swiss chard. The broth is thickened with rice and a touch of flour, creating a velvety texture that coats the palate. Fresh cilantro and mint add a bright, herbal finish that cuts through the richness. It&# 226;ÂÂs a perfect dish for cool evenings or as a light, satisfying lunch. The walnuts provide a subtle crunch and depth of flavor. This recipe is simple to prepare using pantry staples, making it an excellent choice for weeknight dinners or meal prep. Serve it warm to enjoy the aromatic herbs or chilled for a refreshing summer meal.Ingredients
Directions
-
In a large pan, add the walnuts to 3 cups of water. Bring to a boil and simmer until the walnuts are slightly tender, about 5 minutes.
-
Add the rice to the pan with the walnuts. Cover and simmer until the rice is cooked, about 15 minutes.
-
Meanwhile, in a medium pan, cook the Swiss chard leaves in 2 cups of water until tender, about 2-3 minutes. Drain well and set aside.
-
In a small bowl, stir the flour into the yogurt until smooth and free of lumps.
-
Stir the yogurt mixture into the rice and walnut broth. Bring slowly to a boil, stirring constantly, and cook until thickened, about 1 minute.
-
Add the cooked chard and the reserved yogurt mixture to the rice soup. Stir in the chopped cilantro and mint.
-
Season to taste with salt. Cook for an additional 3 minutes to blend flavors. Serve hot or cold.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 591.3kcal
- % Daily Value *
- Total Fat 29.1g45%
- Saturated Fat 3.4g17%
- Cholesterol 0.0mg0%
- Sodium 21.1mg1%
- Total Carbohydrate 98.3g33%
- Dietary Fiber 33.3g134%
- Sugars 0.8g
- Protein 14.1g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not boil the yogurt vigorously after adding it to the soup, as it may curdle. Keep the heat low once the yogurt is incorporated.
You can substitute spinach for Swiss chard if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring frequently.
