Mint and Yoghurt soup

To the simmering soup base on a low-medium heat, add rinsed white rice and cover for 20mins for the rice to cook.
In a separate bowl add Greek style yoghurt and plain flour then mix together. Once the flour is mixed well into the yoghurt, season with salt and pepper then add crushed garlic cloves and mix again.
When the rice has fully cooked, pour the yoghurt mixture into the soup and mix well. The soup should thicken quickly.
Finally, add chopped mint leaves and mix into the soup. Taste and balance accordingly. Once the soup is ready, serve with a garnish of whole mint leaves, a lime squeeze and bread.

Oats can be used in equal amount instead of rice to thicken the soup.
Thyme, rosemary and sage can be used instead of mint.
Dried mint can be used instead of fresh mint
Using 1 teaspoon garlic powder instead of crushed garlic for a subtle garlic taste

Mix the flour, yoghurt and 2-3 cloves of garlic with a hand blender for a smooth mixture.
Greek style yoghurt is used for its dense creaminess which complements this soup and other Sudanese recipes.