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