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Ingredients:
Yoghurt – 2 1/4 cups
Water – 2 1/2 cups
Salt to taste
Black Pepper Powder – 1 tsp
Cumin Powder – 1 tsp, roasted
Lemon Juice – 2 tbsp
Cream – 3/4 cup
Mint Leaves – 3 cups, chopped
Method:
1. Heat the water in a pan and gradually blend in the yoghurt.
2. Add the salt, black pepper powder, cumin powder and lemon juice.
3. Cook on low heat for 15 minutes.
4. Add the cream and mint leaves, stir and cook on low heat for 10 minutes.
5. Remove from heat.
6. Pour the soup into individual bowls and serve hot.
