Lemony yogurt soup with orzo

I have only just “discovered” Claudia Roden, but I imagine her influence has been felt throughout the Western world for decades now. This soup initially attracted me because I always have a bag of orzo in the cupboard when I’m compelled to make Nigella Lawson’s ‘Chicken in a Pot with Lemon and Orzo’ – which is frequently.

I’ve made some tweaks to this recipe to give it more oomph. As a Canadian, I’m usually more drawn to hearty soups that sub as a meal. That’s what makes this soup special – it’s more of a starter, or an accompaniment to the main meal.


1/2 cup orzo

700 mL stock or water

1 tablespoon cornflour

1 egg yolk

1 cup Greek yoghurt

1 tablespoon dried mint

1/2 tsp ground turmeric

1/2 cup canned chickpeas

salt and pepper to taste

Juice of 1 lemon (1-2 tablespoons)


Step 1: Cook orzo according to package directions. At same time bring stock to boil in a separate pan.

Step 2: Beat cornflour and egg yolk together until smooth, then beat in yogurt until well blended. Stir in mint and turmeric.

Step 3: Take stock pot off the boil and whisk in yogurt mixture. Stir vigorously and then return pot to low temperature, continuing to whisk as mixture heats to a simmer.

Step 4: When mixture has thickened, add orzo, chickpeas and lemon juice. Adjust seasoning adding. Serve with a sprinkle of sumac.

One response to “Lemony yogurt soup with orzo”

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