Chefout (Yemeni Green Yogurt Soup)

Thoroughly wash and dry a generous bunch of fresh coriander leaves, then roughly chop them to make blending easier.

Peel and crush 3-4 garlic cloves, adjusting the quantity to your preferred level of pungency.

Add the chopped coriander leaves and crushed garlic to a blender, then pour in a small splash of milk to help the blending process. Blend until a smooth, vibrant green paste forms.

Transfer the green herb paste into a medium saucepan and add the remaining milk, stirring well to combine and ensure an even consistency.

Place the saucepan over low to medium heat and gently warm the milk and herb mixture, stirring constantly. Do not allow the mixture to boil, as high heat can cause the dairy to curdle.

Remove the saucepan from the heat and allow the mixture to cool slightly for a minute or two, then gradually whisk in the yogurt until fully incorporated and the soup is smooth and creamy.

Return the soup to very low heat if needed and gently warm through, stirring continuously, until it reaches your desired serving temperature. Season with salt to taste.

Ladle the soup into bowls and serve immediately, optionally garnishing with a few fresh coriander leaves and a light drizzle of olive oil.