Our little gourmets can sometimes get bored of eating plain yogurt, even though its probiotic properties are depleted when the yogurt is subjected to heat treatment, that is, when it is made into soup. From time to time, I also make yogurt soup and its derivatives. Vegetable yoghurt soups are especially effective for eating vegetables with lemon juice. I have prepared this recipe for you so that they will not get bored with plain yogurt and eat vegetables that they do not like very much. I hope all little gourmets will love to eat this yogurt soup derivative, yam soup.
Materials
1 medium size Jerusalem artichoke
quarter carrot
1 tablespoon of brown bulgur
1 teaspoon of butter
2 tablespoons of yogurt
1 teaspoon of whole wheat flour
1 egg yolk
1 teaspoon of wheat germ
1 spring onion
Fabrication
Jerusalem artichoke and carrot are cleaned and grated on a fine grater.
Grated vegetables and bulgur are put in our mini pot and cooked with enough water to cover the ingredients by 3 fingers.
On the other hand, whisk the yoghurt, flour and egg yolk well in a bowl.
While the vegetables are about to be cooked, a ladle of the vegetable juice is taken and slowly added to the yoghurt mixture.
Then this yoghurt mixture is added ladle ladle and slowly into the pot.
The soup is left to cook on the lowest heat. When it starts to boil, butter is added and cooked for 2-3 more minutes and covered.
While serving to the little gourmet, you can add germ and finely chopped fresh onion.
Also, be sure to check out my blog post on Possible Causes of Anorexia in Babies .
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