Best Yogurt Or Buttermilk Soup With Wheat Berries Recipes

CUCUMBER, YOGURT & WHEAT BERRY SOUP

Cucumber, Yogurt & Wheat Berry Soup image

The light, creamy texture of this Cucumber, Yogurt & Wheat Berry Soup combined with its chewy wheat berries is irresistible. And that little bite of lemon and mint? Delicious.

Provided by Cook for Your Life Staff

Categories Soups

Number Of Ingredients 1

Ingredients

½ cup wheat berries, preferably soaked overnight 1½ cups chopped, peeled and seeded cucumber 1 bunch spinach leaves, washed Salt, to taste 1 to 2 cloves of garlic, peeled 1 teaspoon cumin seeds, toasted 3 cups Greek yogurt ½ a lemon, juiced Fresh mint, chopped

Steps:

Boil the wheat berries until tender and chewy, about 30 minutes if presoaked, or 50 minutes if not. Drain and set aside to cool.
Put the chopped cucumber into a strainer and sprinkle with salt. Let sit for 20 minutes to drain excess water.
Drop the spinach into a pot of boiling water, cook for 1 minute until bright green and wilted. Run under cold water and squeeze out excess water. Chop and set aside.
Chop the garlic with a generous pinch of salt, until it becomes a paste. Add the toasted cumin seeds and continue to chop. Transfer to a bowl and stir in the yogurt and 1 cup of water, until smooth. Stir in the wheat berries, cucumber, lemon juice, and mint.
Let chill for at least 2 hours and stir in the spinach right before eating.

Nutrition Facts : Calories 1154

WHEAT BERRY SOUP

Wheat Berry Soup image

Make and share this Wheat Berry Soup recipe from Food.com.

Provided by nemokitty

Categories Easy

Time 5h30m

Yield 9 cups, 9 serving(s)

Number Of Ingredients 9

Ingredients

1 cup wheat berries
4 cups water or 4 cups chicken stock
1 lb button mushroom, sliced
3 plum tomatoes, diced
1 onion, diced
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon cajun spices

Steps:

Place the wheat berries in a large bowl. Cover with at least 6 cups cold water. Set aside to soak for at least 4 hours. Drain and place in a large non stick saucepan.
Add the water or stock to the pan. Cover and bring to a boil. Reduce heat to medium and simmer for 1 hour. Add all the rest of the ingredients.
Cover and simmer, stirring occasionally, for 30 to 45 minutes or till the berries are tender. Season to taste with salt and pepper.

YOGURT SOUP WITH SPELT, CUCUMBERS AND WATERCRESS

Yogurt Soup With Spelt, Cucumbers and Watercress image

Chilled soups are terrific in sweltering summer heat. This yogurt soup in particular has nice body and crunch, from the substantial whole grains (spelt, farro or wheat berries) and finely chopped cucumbers. The addition of watercress, diced tomatoes, herbs, garlic and lemon juice means that every spoonful ferries with it a mix of flavors and textures. Use good quality plain yogurt here (preferably whole-milk yogurt, though low-fat is fine), and you will be rewarded with an authentically tangy, creamy soup that manages to be filling and refreshing.

Provided by Martha Rose Shulman

Categories weekday, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup spelt, farro or wheat berries, preferably soaked for an hour or more and drained (don't worry if you haven't done this, although they make take longer to cook)
2 cups water
Salt to taste
1 quart plain low-fat or whole-milk yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
2 ripe but firm tomatoes, cut in small dice
1 cup finely chopped seeded cucumber (no need to seed if using Persian or European cucumbers)
1 small bunch watercress, thick stems discarded, coarsely chopped
1 to 2 garlic cloves to taste, finely minced or puréed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice
3/4 cup cold water (more as desired)
1/4 cup finely chopped dill, parsley, mint or cilantro
2 tablespoons snipped chives
Freshly ground pepper to taste
3 or 4 radishes, thinly sliced, for garnish

Steps:

Combine the spelt, water and salt to taste, and bring to a boil. Reduce the heat, and simmer about 50 minutes to an hour until tender and some of the kernels have begun to splay. Remove from the heat, drain and set aside.
While the spelt is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well, and drain on paper towels.
Combine all the ingredients except the radishes. Season to taste with salt and pepper. Chill for two hours or longer. Serve, garnishing each bowl with the sliced radishes.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 848 milligrams, Sugar 9 grams

WINTER WHEAT SOUP

Winter Wheat Soup image

Provided by Barbara Kafka

Categories Soup/Stew Vegetable Vegetarian High Fiber Lunch Celery Root Vegetable Sweet Potato/Yam Winter Healthy Vegan Cilantro Simmer Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 13 cups (3.2 liters); 6 main-course servings

Number Of Ingredients 11

Ingredients

1 cup (210 g) wheat berries or spelt
1 large carrot, peeled, halved lengthwise, and cut across into thin slices
2 medium parsnips, peeled, cut in half lengthwise and then across into 1/4-inch (.5-cm) slices
1 medium turnip, peeled and cut into thin wedges
2 large leeks, white part only, split in half lengthwise, washed well, and cut across into thin slices
1 medium sweet potato, peeled and cut into 1/2-inch (1-cm) cubes
3 medium ribs celery, peeled and cut across into thin slices
1/2 cup cup (40 g) celery leaves, coarsely chopped
2 tablespoons coarse salt
1/2 cup (10 g) cilantro leaves
freshly ground black pepper, to taste

Steps:

In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.
Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.
Stir in the celery leaves and salt. Simmer for 1 minute. Add the cilantro and simmer for 1 minute. Season with pepper.