Quinoa Yogurt Soup (8+ Months)

Quinoa Yogurt Soup (8+ Months)

I dedicate this recipe to my dear Chef Moms who say, "We bought quinoa as a good thing, but children don't eat it, so we don't like the taste of it, whatever we do."

For those who say, "Oh, what's wrong with quinoa," I will give a brief summary and move on to my recipe. Quinoa;

- Its origin is South America, its history dates back to ancient times. It can be counted as a grain.

- It does not grow in all climates, so it is a hard-to-find food.

- Quinoa grains contain high levels of iron, calcium, protein, magnesium, zinc.

- The protein content is very high; There are 13.10 grams of protein in 100 grams.

- It is fibrous, intestinal friendly.

- Gluten-free, it is a super alternative for those with gluten allergies.

- Cooking logic is similar to rice. By boiling; It can be added to soup, fruit, salads, and pilaf.



  • Quinoa and bulgur are washed and put in a mini pot, the mini pot is filled halfway with water, the ingredients are cooked. Quinoa grains open when cooked. (You can easily understand the tiny white crescent-shaped opening on the edges of the red quinoa from the color difference.) You can tell when it is cooked.

  • In a separate bowl, whisk the yoghurt, flour and egg yolk until it becomes completely smooth.

  • Take 1 spoon of the water from the cooked ingredients and add it to the yogurt mixture, mix, repeat this process a few times so that the yogurt does not cut.

  • Then slowly add this yoghurt water mixture to the pot and mix. Meanwhile, add the butter.

  • Cook the soup on low heat for 2-3 minutes.

  • Turn off the heat and add the mint and basil.

Note:  Make sure that your baby eats plain yogurt in order to get the full benefit of the probiotic properties of yogurt. Yogurt loses some of its probiotic properties when exposed to heat treatment.

For all baby soup recipes, you can visit the category Ascianne.com/bebek-corbalari .

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