Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

You can use vegie broth or chicken broth in this, but it is best with Herb Broth. Serve with a crusty bread and a salad.

Ingredients Nutrition

Directions

  1. Soak the sun-dried tomatoes in the boiling water until soft. In a mortar and pestle, pound the sun-dried tomatoes with their liquid to a paste.
  2. In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
  3. Add diced tomatoes. Add sun-dried tomato paste and sugar. Continue cooking over a moderately high heat for 2-3 minutes. Stir in the garlic, grated orange zest, and mint, and cook another 2-3 minutes. Gradually add the herb broth, cover, and simmer for 30-45 minutes longer. (Soup may be prepared ahead of time up to this point.)
  4. In a bowl, mix together yogurt and flour until smooth. Gradually add a spoonful of hot soup, stirring contantly. Add another spoonful of soup, then slowly add yogurt mixture to soup pot, stirring constantly. Continue cooking soup over a gentle heat, stirring, being careful not to let mixture curdle.
  5. Adjust seasonings, then add the fresh parsley. Serve immediately.