Turkish Yogurt Soup (vegan, gluten-free)

8 cups Wateraround 1.7 liters

2 cups Unsweetened Coconut Yogurtor other unsweetened non-dairy yogurt

1 Onionfinely chopped

6 tbsp White Ricerinsed

1 tsp Saltadjust to taste

1 tsp Red Pepper Flakes

2 tsp Dried Mint

Black pepperto taste

Finely chop the onion. I prefer red but any variety will work.

In a large pot, add the water, salt, onions and rinsed white rice. Bring to a boil, cover, and simmer until the rice is cooked (about 15 minutes.) Let cool for 5-10 minutes.

Put coconut yogurt in a medium sized bowl and whisk until completely smooth. Take one ladleful of cooked water, and very slowly pour it into the yogurt, whisking the whole time. Repeat this one more time until the yogurt mixture is smooth and much thinner. Then very slowly pour a thin stream of this mixture into the cooked rice mixture, whisking the entire time. This process is very important as it prevents clumping.

Add red pepper, dried mint, black pepper and adjust salt to taste. If the soup has cooled down, gently heat it up. Serve and enjoy!

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Turkish Yogurt Soup (vegan, gluten-free)