Ingredients – Serves 4

• ½ tsp saffron
• 3 cups vegetable stock
• ½ cup wheat, boiled
• 2 cups yoghurt
• ½ cup chickpeas, boiled
• ½ tbsp. dried mint
• salt (to taste)
• black pepper (to taste)
• vinegar (to taste)

Method

1. Pour the vegetable stock into a mixing bowl.
2. In a bowl whisk the yoghurt, stock, vinegar mint, salt and pepper.
3. Add the boiled wheat and chickpeas into the soup.